We don’t care about indigestion or salmonella. But we can easily avoid these inconveniences if we defrost the meat in an inappropriate way. How to safely defrost poultry?
Defrosting in the refrigerator
Using the refrigerator is the safest method because the refrigerator keeps the chicken cold enough during defrosting. It never gets hotter than healthy. How to do it? Take the chicken out of the freezer 24 hours before the planned cooking time. We put it in a sealing plastic container or in a plastic bag. Place the chicken on one of the lower shelves and cook it after 1-2 days.
Thawing in a cold water bath
If you don’t have enough time for the first method, try a cold bath. Seal the chicken in an airtight bag and place it in a sufficiently deep bowl or sink. The meat must be able to be completely submerged. Pour lukewarm water over the chicken. We change the water every 30 minutes so that it is not too cold. As soon as you find that the chicken is thawed, reheat it immediately. If you are fond of the idea of using warm water instead of cold water, then quickly forget about it, it does not do the meat any good, it would spoil more easily. This method of defrosting takes 1-3 hours depending on the size of the chicken.
Defrost in the microwave
Some microwave ovens have a defrost function. If this is your case, study the instructions directly from the manual. The rule is that we only defrost the amount of meat that we will process immediately. We place it in a container suitable for the microwave and defrost it. After the action, wipe the microwave with a rag.
Why not freeze the chicken on the line?
Room temperature is not safe for handling poultry because it falls within the range in which bacteria multiply very easily. This increases the risk of various diseases.
Photo: Shutterstock
