How to quickly defrost chicken

Have you ever found yourself in the middle of dinner prep, only to realize that the chicken you intended to cook is still frozen solid? Don’t worry; you’re not alone! We’ve all been there, caught in a time crunch with hungry mouths to feed. The good news is that there are several quick methods to defrost chicken safely and effectively, so you can get your meal on the table in no time.

To quickly defrost chicken, the best method is to submerge it in cold water, changing the water every 30 minutes. You can also use the microwave’s defrost setting, but be sure to cook it immediately afterwards. Avoid thawing chicken at room temperature, as this can lead to bacterial growth.

When you need to defrost chicken quickly, the preferred method is the cold water thawing technique. Start by placing the chicken in a leak-proof plastic bag to prevent water from saturating the meat. Fill a large bowl or your sink with cold water and submerge the bagged chicken. It’s important to change the water every 30 minutes to ensure it stays cold and keeps the chicken from reaching unsafe temperatures. Depending on the size of the chicken pieces, this method can defrost small cuts in about an hour or less and larger cuts, like whole chickens, in about two to three hours.

Alternatively, if you’re in a super hurry, the microwave is a viable option. Use your microwave’s defrost setting, which typically uses lower power to gently thaw the meat. Keep in mind that this method can cook some parts of the chicken, so it’s crucial to cook it immediately after defrosting. Whichever method you choose, remember that thawing chicken at room temperature can lead to uneven cooking and increase the risk of foodborne illnesses, so it’s best to steer clear of that approach.