Any chicken recipe requires the meat to be defrosted before cooking. The degree of softness of the chicken depends on this, and hence its taste. It is important to defrost the chicken correctly. Too fast or radical defrosting can lead to a deterioration in the taste of the bird and even its spoilage. Re-freezing and thawing is not recommended if the raw meat has been kept warm for more than two hours.
It is necessary
- - refrigerator
- - a saucepan or deep container with cold water
- - kitchen knife
- - microwave oven (optional)
Instructions
Step 1
Decide which type of defrost is right for you. If time is pressing, select slow defrost. It will take several hours, but will retain more of the natural flavors of the poultry. Quick defrosting in the microwave allows the chicken to start cooking just minutes after removing it from the freezer.
Step 2
To defrost chicken quickly, you need a microwave oven. Select a special defrosting mode on it, if necessary, indicate the approximate weight of the meat. To defrost evenly, stop defrosting a few minutes after starting and turn the poultry, then continue.
Step 3
You can defrost chicken meat slowly in the refrigerator. Transfer the carcass or parts of the poultry from the freezer to the lower shelves. Expect to defrost between three (legs) and 24 (medium chicken) hours, depending on the weight of the meat.
Step 4
At medium speed, defrosting chicken is most convenient under running cold water. Transfer the chicken to a saucepan or other container and place it under running tap water. Defrosting a kilogram of chicken meat will take about an hour.
