In order to avoid health risks, it is essential to follow certain rules when defrosting food. Particularly when it comes to a fragile product like chicken meat.
Freezing is one of the most effective methods of preserving food. Cold has the advantage of preventing bacteria from developing, while preserving a large part of the nutritional and taste qualities. But like all preservation methods, there are certain errors to avoid, including during the freezing process, to avoid the risk of food poisoning and to obtain uniform cooking. So, if you’ve decided to take some chicken out of the freezer for tonight’s meal, here are the rules to follow.
Defrosting a chicken: instructions
Above all, do not let the meat defrost at room temperature, as bacteria may develop there. The safest way to defrost chicken is to place it in the refrigerator in a high-sided dish, as juices may leak out. Cook the chicken quickly.
Be careful because once defrosted, it will no longer be possible to refreeze the meat. Besides, this applies to all foods.
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How long to defrost chicken in advance?
A whole chicken of around 2.5 kg will take around 24 hours to defrost. For 500 g pieces of chicken, allow around 4 to 5 hours.
How to defrost chicken quickly?
Of course, if you’re in a hurry, there is a risk-free trick that will save you time. Place the chicken and chicken pieces in an airtight bag and let it soak in cold water. Remember to change the water every 30 minutes, so that it always keeps the meat fresh.
With his method, you will be able to defrost 500 g of chicken in 1 hour, or around 6 hours for a whole chicken.
Don’t: Perform this method with hot water. Not only does this increase the proliferation of bacteria, but it also risks affecting the quality of the meat.
Another quicker, but riskier method is defrosting in the microwave. To do this, simply use the appliance’s defrost mode, indicating the weight and type of food.
The problem with the microwave is that its heat is more powerful and diffuses unevenly. Proof of this is that when you reheat a dish, one part is often hot, while another part remains cold.
So reserve this technique for emergencies, and watch throughout the meat thawing process that it does not cook.
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Editor
For me, cooking is a passion that is passed down from generation to generation. Arrancini, lasagna, fish couscous and cannoli are part of my family culinary heritage. Specialist in “the…
