How to Safely Defrost Chicken

According to the Centers for Disease Control and Prevention (CDC), there are an estimated 1 million cases of salmonella infection each year in the United States, with over 19,000 hospitalizations and 380 deaths. Chicken and turkey are common sources of salmonella contamination. As your resident Food Safety Dad, I want to share important tips with you and your family on how to properly thaw chicken to keep your family healthy.

Why Defrosting Matters

Freezing chicken slows the growth of bacteria, but it does not kill bacteria that may already be present. The danger zone for bacterial growth is between 40°F and 140°F. As chicken thaws, bacteria can quickly multiply if left for too long in the danger zone. Improper thawing leads to cross-contamination, which is when bacteria spread from raw chicken juices onto surfaces, hands, and other foods. Defrosting chicken safely reduces the risk of food poisoning.

Refrigerator Thawing

The refrigerator method is the safest way to defrost chicken. According to the U.S. Department of Agriculture (USDA), this method keeps the chicken at a safe, constant temperature during the thawing process.

Here are the steps for refrigerator thawing:

• Place frozen chicken on a plate or in a container to catch any juices that may drip.
• Put the chicken on the lowest shelf of the refrigerator, so juices cannot drip onto other foods.
• Allow about 24 hours for every 5 pounds of chicken to thaw. For example, a 10 pound package of chicken could take 2 days to thaw.
• Cook the chicken immediately after it is fully thawed.

The refrigerator method requires advance planning, but it keeps the chicken at 40°F or below. At this temperature, bacteria are inactive so the chicken is safe as it slowly defrosts.

Cold Water Thawing

When you forget to thaw chicken in the refrigerator, the cold water method offers a faster thawing time. Here are the recommended steps:

• Choose a bowl or container that is big enough to fully submerge the chicken.
• Fill the container with cold tap water. This keeps the chicken at a safe temperature during thawing.
• Place a plate or pan underneath to catch any juices that drip.
• Fully submerge the frozen chicken in the cold water, changing the water every 30 minutes.
• Allow about 30 minutes per pound of chicken to thaw. A 5 pound package may take 2-3 hours.
• Cook the chicken immediately after it is fully thawed. Do not refreeze.

The cold water thawing method requires your full attention, as you must monitor the water temperature and keep draining and refilling to limit bacterial growth. But in a pinch, it thaws chicken 2-3 times faster than the refrigerator method.

Microwave Thawing

Microwaving is the fastest way to defrost chicken when you are really pressed for time. Follow these steps for safe microwave thawing:

• Remove chicken from its packaging and place on a microwave-safe plate.
• Use the defrost setting at 30% power. This gently thaws the chicken without starting to cook it.
• Microwave for several minutes, then check progress. Turn over and break chicken into smaller pieces as needed.
• Allow standing time. Microwaving can leave cold spots in chicken where bacteria survive, so let it stand for 5 minutes before cooking.
• Cook the chicken immediately, do not put it back in the fridge after microwaving.

The start-stop method of microwave defrosting removes frozen areas gently to limit bacterial growth. But microwaves can begin to cook chicken unevenly. Always cook microwaved chicken immediately until no pink remains and the internal temperature reaches 165°F.

What to Avoid When Defrosting Chicken

While the methods above are safe, here are some dangerous defrosting methods I recommend you avoid:

• Room temperature thawing – Letting chicken sit on the counter promotes rapid bacterial growth in the danger zone. Don’t do it!
• Warm water thawing – Water above 40°F triggers fast bacterial multiplication. Use only cold tap water.
• Repeated refreezing – Thawed chicken left in the fridge too long should not be refrozen, as bacteria will have multiplied. Cook it immediately.
• Rinsing under warm water – Warm water splashing on chicken spreads bacteria to your sink and counters. Don’t rinse before cooking.

Always monitor chicken closely during defrosting and cook it promptly once thawed. The longer chicken lingers in the danger zone, the more bacteria multiply to hazardous levels. Follow the recommendations here for safe thawing every time.

How to Know When Chicken is Fully Thawed

Checking for signs of thawing will help you determine when the chicken is ready to cook:

• The chicken feels soft, limp, and pliable throughout.
• Ice crystals in the chicken are dissolved.
• Juices run clear when pierced with a fork.
• The giblets and neck slide out of the cavity.

The thickness of chicken impacts thawing time. Boneless breasts may defrost quite quickly. A whole chicken or turkey takes much longer. Ensure large pieces are fully thawed by checking that the innermost areas are no longer icy or frozen.

Food Safety After Handling Raw Chicken

Thawing chicken introduces new food safety steps:

• Avoid cross-contamination – Sanitize surfaces, hands, and utensils that touch raw chicken before reuse. Use separate plates for raw and cooked chicken.
• Discard marinade – Sauces or marinades used on raw chicken can harbor bacteria and should be discarded. Do not reuse or serve.
• Wash produce – If raw chicken juices dripped on fruits or veggies, wash produce thoroughly before eating.
• Clean sink and fridge – Disinfect your sink and empty shelves in the fridge if raw chicken juices spilled.

By keeping food prep areas sanitized after handling raw chicken, you prevent bacteria from spreading and minimize foodborne illness risks.

Takeaways for Defrosting Chicken Safely

To wrap up, here are my top food safety reminders for defrosting chicken:

• Use the refrigerator method when possible, allowing 24 hours per 5 pounds.
• Only use cold water or the microwave for quicker thawing.
• Avoid room temperature or warm water thawing.
• Cook chicken right after thawing, do not refreeze.
• Prevent cross-contamination and safely discard marinades.

Following these best practices for defrosting will help keep you and your loved ones safe from food poisoning. Let me know if you have any other food safety questions!