You just received you order of premium, farm-raised chicken from Perduefarms. com. What should you do next? Here, Perdue Farms’ culinary team shares tips and tricks for defrosting chicken and cooking frozen chicken – the right way. *.
We believe that the safest and most effective way to thaw chicken is to place products in the refrigerator.
Defrosting in a steady 34 F environment protects the integrity of meat and keeps muscle fibers intact.
To thaw Perdue Farms chicken products that can’t be cooked from frozen, take them out of the freezer (but don’t throw away the packaging) and put them on a sheet tray or another large platter that will catch any liquids that may come out as they defrost. Then place tray of product(s) on the bottom shelf of your refrigerator to avoid cross contamination with other items in the refrigerator.
What is a good rule of thumb for how long chicken takes to thaw? A 5- to 6-pound chicken will take about 24 hours to defrost, which is 4 hours per pound of frozen chicken.
Thawing frozen chicken in water takes less time than refrigerator defrosting, but must be done properly to protect muscle fibers of meat, which retain moisture as the product cooks.
To defrost, place frozen chicken in its original packaging in a container. Place the container in a clean kitchen sink with drain open. Allow 40 to 50 F water to steadily stream over chicken. Drain and refresh water in container every 30 minutes. Allow 30 minutes per 2 pounds of chicken to defrost.
Using a microwave can be the fastest way to thaw chicken. But it may be the riskiest method, as microwaves vary from model to model and defrosting for too long may result in a cooked ― or worse yet, overcooked ― product. Even though we don’t recommend this method, here are some things you can do if you are short on time:
We do not recommend this method and here’s why: When frozen chicken is placed on the countertop at room temperature to thaw, the surface of the product defrosts before the inside. By the time the entire product defrosts, the surface area has reached the “danger zone,” between 40 and 140 F, an environment that is ideal for bacteria growth. Air temperature plays a big part too. The warmer your kitchen, the faster the temperature of the product climbs.
According to the USDA, thawed chicken can be stored for 1 to 2 days. Oxygen speeds up the spoiling process, so place defrosted chicken in an air-tight container, a vacuum-sealed container or a vacuum bag.
Defrosted chicken sealed in an air-tight container or bag should be stored in the refrigerator at a consistent temperature of 34 to 40 F.
Your products will arrive at your doorstep fully frozen. Inspect packages for tears or rips, then place immediately in the freezer (or refrigerator, if you plan to defrost and prepare in a day or so).
It is possible to safely refreeze chicken if the product has been properly covered with no cross-contamination and stored in the refrigerator at a consistent 34 to 40 F temperature for no more than two days.
Refreezing defrosted chicken does negatively impact the quality. Poultry loses moisture during the defrosting process. If product is refrozen and defrosted again, it will lose more natural moisture and be dry when cooked.
For best results, choose a low and slow cooking method, like braising, stewing, poaching or boiling, as a moist environment will help maintain the product’s natural moisture. If possibly, partially defrost the product so it can hold onto seasoning, and use a digital meat thermometer to keep track of the internal temperature. Make sure the internal temperature of the chicken reaches a minimum of 165 F to reduce risk of foodborne illness.
Points to keep in mind: Boneless chicken breasts will most likely cook faster than bone-in breasts. To fully cook the meat surrounding the bone and the marrow, you run the risk of overcooking the breast meat of a bone-in product. A chicken breast with uniform thickness will cook more evenly than a cut that is thick on one end, with a thinner tail on the other. To check for doneness, insert a digital meat thermometer in the thickest portion of the meat. When cooking a bone-in product, probe the center of the thickest area of meat, as well as right against the bone internally, to ensure the center is at least 165 F and the bone is above 175 F.
It might seem hard to defrost a whole chicken, but it’s not if you know what to do. There are several safe and effective ways to thaw a frozen bird, whether you’re short on time or just want to stay out of it. This complete guide will teach you everything you need to know to defrost a whole chicken, from how to plan ahead to how to thaw quickly.
Why Defrost Using the Refrigerator Is Best
When defrosting meat, the most important thing is to keep it cold. Let a chicken sit out at room temperature for too long. Bacteria grow quickly between 40°F and 140°F. The fridge stops this from happening by keeping your chicken cool at a safe level below 40°F while it defrosts.
To thaw in the refrigerator:
- Place the frozen chicken in a bowl or pan to catch any drips.
- Put it on the bottom shelf of the fridge, which is coldest.
- Allow 24 hours of thawing time per 5 pounds of chicken. A 10 pound bird will need 48 hours.
- Cook within 1-2 days after it’s thawed.
While this method takes some advance planning, it’s by far the safest way to gently defrost a chicken without rushing it. The fridge gives you a nice buffer in case you get delayed
Faster Thawing With a Cold Water Bath
When you’re pressed for time, a cold water bath can speed things up. The chicken must remain SEALED in its airtight packaging or a leakproof bag during soaking to prevent bacteria from getting in.
Here’s how to safely thaw a chicken in cold water:
- Place the chicken in a large bowl and cover completely with COLD tap water.
- Change out the water every 30 minutes so it stays chilled.
- Estimate 30 minutes per pound of chicken. A 5 pound bird will need 2.5 hours.
- Cook immediately after thawing is complete. Don’t refreeze at this point.
Cold water pulls heat from the chicken efficiently. Just be diligent about replacing the water to keep temperatures low. Never use warm water, which promotes rapid bacteria growth!
Quick Defrosting in the Microwave
The microwave is ideal for small portions you plan to cook immediately after thawing Refer to your microwave’s manual for the best defrosting method Key things to keep in mind
- Only thaw the amount needed for a single meal.
- Use a microwave-safe dish to catch drips.
- Cook the chicken right after microwave thawing.
- Clean your microwave thoroughly after use.
Microwaves can create hot spots that start cooking chicken, so defrosting large amounts isn’t recommended. For a whole bird, the fridge or cold water methods are safer choices.
Thawing Dos and Don’ts
- DON’T thaw on the counter or in hot water. Both can breed dangerous bacteria.
- DO plan ahead and use the fridge for large frozen items like a whole chicken.
- DON’T wash raw chicken. This can spread bacteria in your kitchen.
- DO cook frozen chicken by extending cooking time by 50%. Internal temperature should reach 165°F.
- DON’T refreeze chicken thawed on the counter or in hot water. Cook first.
- DO refreeze chicken thawed safely within 1-2 days. Freeze cooked chicken as well.
Following food safety guidelines prevents illness when handling raw meat. To keep from spreading germs, keep chicken sealed while it thaws, wash your hands and surfaces after touching it, and cook it all the way through to the right internal temperature.
Frequently Asked Questions About Defrosting Chicken
Here are answers to some common questions on getting frozen chicken ready for cooking:
How long does it take to defrost a whole chicken in the fridge?
Allow about 24 hours for every 5 pounds. A small 3-4 pound chicken may thaw overnight. Larger birds up to 15 pounds can take 3 days.
Can you put frozen chicken directly in the oven?
Yes, as long as you add 50% more cook time and use a food thermometer to verify it reaches an internal temperature of 165°F when finished.
Is it safe to microwave a whole frozen chicken?
Microwaving a large frozen bird is risky due to uneven thawing. Defrost smaller portions or pieces in the microwave instead.
Can I thaw chicken on the counter or in hot water?
Never thaw chicken on the counter or in hot water, both of which bring the temperature into the unsafe bacteria growth zone between 40-140°F.
Can you refreeze chicken after defrosting it?
It’s safe to refreeze chicken thawed in the refrigerator within 1-2 days. Chicken thawed in cold water or the microwave should be cooked before refreezing.
How do you know when chicken is fully thawed?
Check that the meat is soft throughout with no frozen or cold spots remaining. The outer temperature should feel cool to the touch like refrigerator temperature.
Handling Raw Chicken Safely
Thawing is just the first step to safely enjoying delicious chicken dishes. Proper handling, preparation, and cooking are also key:
- Wash hands and surfaces after handling raw chicken. Avoid cross-contamination.
- Cook chicken to an internal temperature of 165°F verified with a food thermometer. Color is not a good doneness indicator.
- Refrigerate leftovers within 2 hours and use within 3-4 days. Discard if mold appears or by use-by date.
With the right techniques, defrosting and cooking chicken doesn’t have to be intimidating. Arm yourself with the knowledge for success!
Precooked and Frozen Chicken Products
Our breaded products are designed to be cooked from frozen. For best results, follow cooking instructions on the package. For the crispiest outcome, consider cooking products in an air fryer or convection oven.
Our pre-cooked or fully cooked grilled chicken breasts and strips should be defrosted before use. Place whole bag or a portion of the product in the refrigerator and thaw overnight or place in a microwave and defrost on the lowest level (see tips above). Once thawed, product can be heated in the microwave, on the grill, in a moist environment, such as an insta-pot or slow cooker, in a saute pan or in the oven. Check that the internal temperature has reached 165 F with a digital meat thermometer before serving.
Our fully cooked chicken wings are designed to be cooked from frozen. If you chose to defrost, the cooking time will depend on the method you use and your preference (moist or extra crispy).
These cooking methods have been tested, but cooking conditions may vary. Proper handling, preparation, storage and cooking of food products is recommended, and when possible, it is always recommended that raw poultry be thoroughly thawed in a refrigerator before cooking. Internal temperature of any poultry should always reach 165 F, which should be checked with a food thermometer to ensure food is thoroughly cooked. The recipes and methods given here are given as is, with no guarantees or warranties of any kind. You use these promotional materials at your own risk.
Frozen Chicken in the Oven
Create a moist environment by placing chicken in a cooking bag with stock, in a pan with a high lip and a foil cover or a pan with a lid. Place the pan in an oven preheated to 275 to 300 F and cook slowly, being sure to baste the product (if in a pan) throughout the cooking process. Spooning cooking liquid over the top of the exposed meat will ensure a more moist final product. Chicken is done when internal temperature, measured with a digital meat thermometer, reaches 165 F.