Cooking School

How to thaw frozen chicken

By: The Canadian Living Test Kitchen

Author: Canadian Living

Cooking School

How to thaw frozen chicken

By: The Canadian Living Test Kitchen

This article was originally found in Canadian Living's Special Issue, Best Chicken 2008. Subscribe to Canadian Living today and never miss an issue!

Defrosting a frozen bird requires a bit of care – zapping it in the microwave can lead to dry, over-cooked parts, and thawing in the sink takes patience and a keen eye to keep the water cool. Here are our best tips from the Canadian Living Test Kitchen to thaw a frozen bird safely, plus, find out the fastest way to get cooked chicken for a recipe or onto the table.

• Never thaw chicken at room temperature.

• Thaw wrapped chicken on rimmed baking sheet or tray in refrigerator, allowing 5 hours per pound (500 g).

• Or thaw chicken in sealed packages, in cold water, changing water every hour and allowing 1 hour per pound (500 g).

• Once thawed in refrigerator or cold water, refrigerate chicken and cook within 2 days. Do not refreeze thawed chicken.

• You can thaw chicken in microwave oven on defrost. Chicken should be loosely covered and pieces turned, separated and rotated several times as chicken thaws. Allow about 5 minutes per pound (500 g) and cook the chicken immediately.

Tip: Need a cooked chicken in a hurry? A quick way to get cooked chicken for a recipe is to buy a rotisserie chicken from the local grocery store. A 3 lb (1.5 kg) rotisserie chicken provides 2-1/2 to 3 cups (625 to 750 mL) boneless skinless meat.
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Cooking School

How to thaw frozen chicken

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