Original content from | Commercial Services | Talent Partnerships
Your epoints

How To Defrost Chicken

How To Defrost Chicken

There are multiple ways to thaw out a chicken, and in this video tutorial, a professional cooking instructor walks you through the basics of two of them.

Hi, there. I'm Matt from the Underground Cookery School, and today I'm going to do a video cookery lesson for you. I wanted to discuss how to thaw, or defrost, a chicken.

There are three ways of doing it. A microwave oven is the first way, but I'm not going to recommend that, because unless you really know your settings well, it's very, very easy to cook the chicken in the microwave. So my two ways of doing it are as follows.

The first way is take the chicken out of the freezer, lay it on a tray, and then put it, well in this case, I'm going to put it on the bottom shelf of my fridge. Generally speaking, you're looking at, for every five hours for every pound in the fridge. Because provided your fridge works and is at either eight degrees or less, as the bird thaws out, it won't develop any bacteria, because of course bacteria dies at any temperature below eight degrees.

You can take it out of the refrigerator and start working with it. Well, I'm going to take this one out. Now, this is about a 1.

5 kilos chicken, so this will typically take somewhere between seven and eight hours to thaw in the fridge. The reason you would keep it on a container is any excess juice you wouldn't want dripping over other food which would cause cross-contamination. The other way of defrosting a chicken is to do so by submerging it in cold water.

And again, this is a much safer way, because provided the water's cold enough, you're not going to develop any bacteria. My advice is, as I said, submerge the bird totally in water, and then maybe every two hours just drain the water, recharge, and cover. And you will find that defrosting times are far less.

You're looking at maybe one and half to two hours maximum for every pound. So, a bird like this, typically a couple of hours, at the most in water, maybe three hours, should be more than adequate. As with, in both cases, what you should do is wipe them clean to ensure that there are no juices, and always store raw chicken, certainly raw meat, as low down in your fridge as possible.

The reason for that is purely you don't want any excess dripping onto other foods, which again, will cause cross-contamination. And that's how you defrost, or thaw out chicken. .