Ever had that moment when you’re eagerly anticipating a home-cooked dinner but then asked yourself how to defrost a chicken fast? It’s a letdown we’ve all experienced. Cooking it from frozen is an option, but let’s be honest – it often leads to a dinner detour.
If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.
J.R.R. Tolkien
To rescue you from the unthawed chicken dilemma, we set out on a mission to try popular methods for defrosting chicken. Our goal? Find a quick way to thaw chicken without jumping straight to cooking. Some methods proved better than others, but fear not – we discovered a clear winner that swiftly defrosted the chicken while maintaining its quality. Intrigued? Let’s dive into the world of defrosting methods we explored:
- Defrosting in cold water that’s changed every 30 minutes
- Defrosting in hot water
- Defrosting in cold, running water
Defrosting chicken in cold water (changed every 30 minutes)
Time: 1.5 hours
One of the easiest ways to defrost chicken with minimal effort is by submerging the frozen breast, still in its packaging, in a bowl of cold, drinkable water. Just ensure the water stays below 40°F for food safety. To keep things effective, change the water every 30 minutes and use a plate or bowl to weigh it down if it decides to float. More: Irresistible vegetarian lasagna: A flavorful twist on a classic dish
It takes about an hour for full defrosting. After an hour and a half (and three water changes), the chicken breast was completely thawed. No discoloration or quality issues were observed, and the chicken was ready for cooking. Despite the chicken floating a bit, a simple fix was achieved by adding a weighty plate. Initial concerns about water seeping into the zip-top bag proved unfounded. The liquid present in the bag was solely a result of the defrosting process and wasn’t substantial. More: Boiled eggs calories and quick recipe
How to defrost a chicken fast in hot water
Time: 12 minutes
Defrosting chicken in hot water is generally discouraged for food safety reasons. So it’s crucial to keep cold foods under 40°F to prevent bacterial growth. However, a method detailed by food science expert Harold McGee in The New York Times suggests a seemingly safe approach. In this method, you place a frozen chicken breast (still in its packaging) in a hot water bath at precisely 140°F. While not officially endorsed by the FDA, FDA studies are exploring the rapid thawing of meat in hot water.
This technique allows for quick defrosting, inhibiting significant bacterial growth, yet the water temperature is not high enough to cook the chicken. It proves efficient when you need a rapid thawing solution. The chicken’s quality noticeably surpasses that of the microwave method and only requires a few additional minutes. However, caution is advised, considering the FDA’s non-endorsement of this method, and users are encouraged to exercise their judgment. More: Goji berries: The superfood that boosts your health
Defrosted in cold, running water
Time: 1 hour
This defrosting method utilizes cold water to expedite the process. Instead of placing the chicken in a bowl of drinkable water and allowing it to thaw, this method involves a constant flow of water into the bowl to maintain a cold temperature, eliminating the need for frequent water changes. This was a technique commonly employed in restaurant kitchens.
Once the water flow was set up, no further intervention was required, making it a tad more convenient. The water simply ran into the sink. The chicken exhibited no quality issues or discoloration, and the zip-top bag kept it dry. Ready for cooking, the chicken had only a small amount of defrosting liquid pooled in the bag. More: Best chickpea salad recipes
A final word on how to defrost a chicken
Among the three defrosting methods tested, the most efficient and convenient approach is the method that involves running cold water continuously over the frozen chicken. This method works a bit better and is more convenient than just soaking the chicken in cold water. It takes about an hour to defrost completely, but once you start the water flow, you don’t have to keep checking on it. It’s easier and saves time. The chicken showed no quality issues or discoloration, and the zip-top bag effectively kept it dry. This method proved to be a practical and efficient choice for quickly preparing frozen chicken for cooking. More: How to master basic cooking techniques for beginners
