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Best way to thaw chicken

asked by lakshmi over 5 years ago

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5 answers 2493 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

Thaw it in the fridge. Length of time will depend on size of chicken, or the cuts that you are thawing. Whole birds take quite a while to thaw. Cut up chicken, not as long. If the chicken is still slightly frozen when I need to use it, I will immerse it in a bowl of cold water for a little while. I let the cold water run at a slow trickle in order to keep the water moving in the bowl and avoid any contaminants.

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84baef1b 1614 4c3d a895 e859c9d40bd1  chris in oslo
Greenstuff

Chris is a trusted source on General Cooking

added over 5 years ago

Generally, slowly in the refrigerator. Boneless chicken breasts can be thawed quickly in a warm water bath. Check out http://www.sciencedirect... if you're interested in the science.

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Ee6e1f61 c2e2 48b1 b500 bb90cc2c5b83  itsme
added over 5 years ago

Unsurprisingly the "best" way tends to be the "least convenient" way. If you have time to let the chicken thaw slowly in the fridge that's generally considered to be the method least likely to encourage bacteria development.
Soaking a sealed chicken or cut of chicken in cold water, either running or changed periodically, can speed the process significantly, but you don't want the water to come in direct contact with the meat or it can srat absorbing a lot of liquid and become soggy.

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Ee6e1f61 c2e2 48b1 b500 bb90cc2c5b83  itsme
added over 5 years ago

Unsurprisingly the "best" way tends to be the "least convenient" way. If you have time to let the chicken thaw slowly in the fridge that's generally considered to be the method least likely to encourage bacteria development.
Soaking a sealed chicken or cut of chicken in cold water, either running or changed periodically, can speed the process significantly, but you don't want the water to come in direct contact with the meat or it can srat absorbing a lot of liquid and become soggy.

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Pegeen

Pegeen is a trusted home cook.

added over 5 years ago

http://nyti.ms/ipGzIm
The New York Times, Harold McGee
A Hot-Water Bath for Thawing Meats
June 6, 2011

It works wonderfully and saves a lot of time.

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