How to Defrost Frozen Chicken 3 Ways
Here's how to defrost chicken safely in the fridge, in the sink and in the microwave.
Thawing food properly is a big deal, but it can feel like a pain. Luckily, learning how to defrost chicken safely isn’t as difficult as you might think. The United States Department of Agriculture (USDA) has identified three safe ways to thaw meat (including one last-minute technique if you forget to defrost in advance). Plus, it turns out chicken is one of the meats that’s safe to cook from frozen—especially if you have an Instant Pot!
How long does it take chicken to defrost?
The USDA says that food is safe indefinitely in the freezer, but bacteria can start to grow during the thawing process. That happens when the food’s temperature rises above 40°F. Using unsafe thawing methods can lead to the center remaining frozen while the outer layer of meat is in the “danger zone.” This temperature range (between 40° and 140°) allows bacteria to grow and rapidly multiply, and food kept at these temperatures for extended periods can cause foodborne illness.
Large roasts or turkeys can take a long time to thaw. To defrost a turkey, for example, takes 24 hours for every five pounds of weight! Luckily, chicken is relatively small, especially if you’re thawing small cuts like boneless skinless chicken breasts. Each thawing technique has its own timeline, so read on to learn the best way to thaw chicken using the USDA’s three recommended methods. (Here are 13 things you need to know about food poisoning.)
How to Defrost Chicken
Method 1: How to thaw chicken in the refrigerator
This is the slowest way to thaw chicken, but it’s also the safest. In fact, it’s so safe that you can wait a few days before cooking the chicken, and you can even re-freeze it if you need. That’s because the refrigerator keeps the entire chicken at safe temperatures during the entire thawing process.
Remove the chicken from the freezer and place it on a plate to catch any drippings that may release while the chicken thaws. As a general rule of thumb, it should take anywhere between 12 to 24 hours to thaw boneless skinless chicken breasts. It may take an extra day to thaw a whole chicken or chicken cuts that are frozen together in a large chunk.
Method 2: How to thaw chicken in cold water
If you forgot to pull your chicken out of the freezer ahead of time, this method is your best bet because it’s a little faster than the refrigerator. You will need to keep a close eye on the chicken during the thawing process, though, to ensure it stays at safe temperatures. It’s important to cook the chicken as soon as it’s thawed, too, and it’s not safe to refreeze it unless the chicken has been cooked.
Keep chicken in the original packaging. If the packaging is damaged in any way, remove the chicken and place it in a leak-proof package, like a freezer bag. Fully submerge the chicken in cold tap water. You can use a large bowl if the chicken will fit, or fill the sink with enough water to cover the chicken. From there, you’ll need to change the water every 30 minutes to ensure the water doesn’t warm up and reach the danger zone. Small chicken cuts should thaw in about an hour, although a whole chicken may take up to three hours. (Avoid the mistakes everybody makes when cooking bacon.)
Method 3: How to thaw chicken in the microwave
This is our least favourite method for thawing chicken, but it’s also the quickest. Thawing chicken in the microwave leads to uneven thawing, so the outside can be in the danger zone while the inside is still frozen. That means you’ll want to cook the chicken right away to prevent any bacteria growth.
Start by unwrapping the chicken or removing it from its packaging. Place the chicken on a microwave-safe plate and consult your microwave’s manual to determine the proper power level and timing. If you don’t have the manual, set the microwave to defrost (or 20 per cent, if your microwave doesn’t have a defrost setting). Cook the chicken in two minute intervals, turning it and checking to see if it’s done. Repeat the process until the chicken is no longer frozen. It may take as long as ten minutes, depending on your microwave. (Beware of the 12 things you should never microwave.)
How to Cook Frozen Chicken
When all else fails, you may be able to cook your chicken straight from the freezer. According to the USDA, frozen chicken takes one and a half times as long to cook, so you’ll need to increase your cooking time by 50 per cent when cooking it on the stovetop or in the oven. You can also cook frozen chicken in an Instant Pot.
If your recipe calls for cooking chicken for an hour, you’d want to cook it for 1-1/2 hours. Before you get started, remove any wrapping and paper inside the package. When cooking a whole frozen chicken, remove the giblet pack from the cavity as soon as you can loosen it.
Keep in mind that not all cooking methods work well with frozen chicken. It’s safe to cook most frozen chicken in the slow cooker, although we suggest cutting it into small pieces before cooking it. It wouldn’t be safe to cook a frozen whole chicken in the slow cooker, though, because it will take too long to thaw, keeping it at the danger zone temperature for an extended period.
Tips for Thawing Chicken
Our best advice for thawing chicken is to be patient. It can take a day or longer for chicken to defrost in the refrigerator. We’ve discussed quicker methods if you’re running short on time, but it’s really important to avoid thawing foods on the kitchen counter, outdoors or in hot water. These methods hold part or all of the chicken at improper temperatures, increasing your risk of foodborne illness. Take your time and plan ahead, or use our method for cooking chicken straight from the freezer.
Next, check out how long you can really freeze food.