My mother always thawed chicken on the counter all day, and I did the same for years. My granddaughter, who’s studying to be a nurse, told me why that’s risky.
Why Not the Counter?
Food-safety experts warn that raw chicken left at room temperature can reach temperatures where bacteria grow quickly, especially on the outside while the inside is still frozen.
The 3 Safe Ways
- In the refrigerator. The safest and easiest. Allow about a day for a package of chicken. Thawed chicken keeps a day or two in the fridge before cooking.
- In cold water. Keep the chicken in a sealed bag and submerge it in cold water. Change the water every 30 minutes. Cook it right after it thaws.
- In the microwave. Use the defrost setting, then cook it right away.
Can You Cook It Frozen?
Yes, in the oven or on the stove. Plan on about 50% more cooking time, and check that it reaches 165°F. Food-safety experts advise against cooking frozen chicken in a slow cooker.
Frequently Asked Questions
Can I refreeze thawed chicken?
Chicken thawed in the fridge can be refrozen. Chicken thawed in cold water or the microwave should be cooked first.
What about hot water?
No. It can warm the outside into the danger zone.
Plan ahead with the fridge, and use cold water when you forget.
