How to defrost chicken, safely, easily and effectively

If you are freezing raw chicken, place it in a plastic bag and wrap it entirely in aluminum foil to prevent foreign odors from entering the package. Or place the chicken in a ziplock freezer bag. If you choose a Ziploc bag for storage, be sure to remove as much air as possible from it to protect the bird from ice “burns.” An easy way to do this is to submerge the bottom of the bag in a bowl of water and leave the top open so the water pressure forces air through the hole. Once your chicken is properly packaged, be sure to mark the package with the freezing start date and place it in the freezer.

A ziplock bag is also great for storing chicken cut into pieces. A kind of vacuum created at home will prevent the parts of the bird from freezing too much to each other and will be easier to work with.

On a note

It is worth remembering that the main rule of frozen meat is that it must be defrosted as slowly as possible in order to retain all its taste and beneficial vitamins. It is best to defrost chicken, like other meats, on the top shelf of the refrigerator. At a temperature of 2-4 degrees, a chicken carcass will defrost in about a day.

If you still had to defrost the chicken, you urgently need to remember some rules:

1. Do not refreeze meat under any circumstances.
2. Quickly defrosted chicken should be cooked immediately.
3. To make it easier to defrost and cook the chicken, the carcass should be cut into smaller pieces before freezing.

So, now we know that even from frozen chicken you can quickly prepare a delicious lunch or dinner. Bon appetit!

Save and share - it will come in handy!

When freezing is not a problem

What is proper preparation? The answer is extremely simple: before putting it in the freezer, you need to clean the chicken from any remaining feathers, cut it up, and if you want less fat, remove the skin. For main courses, it is recommended to remove the meat from the bone. Then the pieces need to be put into different containers or bags, the expiration date must be signed and placed on the shelves.

Advice: The drier the surface of the future workpiece is after rinsing and the less “juice” has time to leak during the freezing process, the better the quality of the semi-finished product.

This pre-prepared product does not need to be defrosted - just put it in cold water and cook. This will not affect the taste or quality of the finished dish.

What does ice affect?

Frozen chicken cooks in the same way as chilled chicken, with one exception: the meat will take longer, on average 1.5 times, to cook completely. And yet the soup will be on the table much faster than when defrosted.

The second nuance: the ice chicken also cools the water and prevents it from boiling longer. Accordingly, if you cook soup in a slow cooker, set the operating interval 1.5-2 times longer, otherwise the chicken will not be cooked or the broth will not be saturated.

The chicken in the slow cooker must be boiled - since the device heats up slowly and then simmers the soup (due to this you get the “out of the oven” effect), there remains a risk that harmful microorganisms will multiply in the meat and then not die. Therefore, Miss Clean magazine recommends choosing the “Multi-cook” program or first “Cooking”, letting the chicken simmer, removing the foam, and then activating the “Soup” cycle.

Tip: Don't rely on the timer entirely, and use a fork to check if the chicken is done. A raw product will be more difficult to pierce; juice will be released from the puncture, which will immediately produce foam.

How long to cook fillet

Cooking chicken fillet has its own peculiarities. Most housewives complain that during cooking the product becomes dry and inedible. Chefs have several secrets on how to cook soft and appetizing chicken fillet:

• defrost the frozen fillet in any convenient way, then maintain it at room temperature for two hours;
• Place the piece in boiling water, to which ½ teaspoon of salt has previously been added;
• Bring to a boil again, reduce the flame and simmer for 15 minutes.
• After cooking, the fillet should lie in the broth in which it was cooked. After half an hour it can be used for its intended purpose.

When should you defrost chicken?

There are several cases when defrosting is required:

• when the frozen portion is too large, you need to let it thaw slightly, separate the required amount, and immediately put the rest back in the freezer;
• when the skin has not been removed first, and it is of no use in the dish (for example, you need a dietary dish with a minimum of fat);
• when the portion is frozen so that it does not fit into the dish and sticks out above the water;
• if you plan to fry or stew chicken, excess juice will ruin the dish, so it is recommended to let the meat thaw and drain, then rinse, dry with paper towels and cook.

We recommend: Wooden skewers in the household: 7 underrated uses

Important Re-freezing is strictly prohibited, which is why it is so important to divide the chicken into portions in advance. Otherwise, it is preferable to use the entire stock for cooking at once, for example, by making neck, back and wing soup, brisket salad and stewed potatoes with leg meat.

How to defrost correctly

After thawing, the chicken will not lose its taste or shape if you follow simple recommendations:

1. Thaw the product slowly, preferably in the refrigerator or on the balcony. In the microwave or oven there is a high risk of drying out the meat or even baking it. This will have a negative impact on the final dish. In the room is a good option if there are no cats/dogs and the air is cool enough, otherwise the chicken will go stale soon after it melts. A good place is a window sill on the north or west side.
2. Remove the product from the bag, film, and remove it from the container onto a plate - this will speed up defrosting.
3. Do not force defrosting with a jet of water: these meat splashes are not hygienic and the meat will become watery.
4. Place the chicken in a rimmed bowl; quite a lot of liquid will drain from it. It will be bad if everything spills on the products below.
5. To protect the chicken from pets while thawing on the counter, cover the product with a microwave hood.

Feel free to buy chicken for future use and freeze it. In this form, it retains all its useful qualities for 2 to 5 months under standard conditions in the freezer. It is not necessary to thaw the bird before cooking - for soup, add the chicken without defrosting. This is extremely convenient if you need the dish today for lunch and not tomorrow for breakfast.

Storage options

Properly selected containers are a guarantee of high-quality preservation. Cellophane bags are absolutely not suitable. It is better to use vacuum or plastic sealed containers with increased moisture resistance.

Plastic bags

As mentioned above, forget about plastic bags when freezing chicken. The material will stick strongly to the carcass when defrosting; you will have to tear out the bag along with the meat fibers and skin. First, wrap the chicken in food paper or foil, and then put it in a bag. Before placing a bag of chicken in the freezer, remove the air from it.

You may be interested in: Frequency and rules for defrosting the refrigerator

In a plastic container

This method is convenient because you can store not only chicken, but also broth in plastic containers. It is poured into prepared containers and frozen, thus preparing the basis for the future soup. By the way, the technique allows you to supplement chicken broth with various herbs, dried vegetables and even pasta. As for bones and cold cuts, they can also be stored in containers and later used as a base for soup.

When choosing a container, you need to pay attention to its tightness. The fact is that an open lid can cause chapping. As a result, the meat product will become dry and tough. In addition, there will be a loss of its taste. Its structure may also change, becoming porous. Prolonged refrigeration of a leaky product can not only affect the smell, but also cause an unpleasant taste.

It is better to take small containers for storing frozen chicken - this makes it easier and faster to defrost the meat. In addition, portioning is convenient, because you don’t have to wait until part of the product is defrosted, and even more so you don’t need to make efforts to separate the necessary part. Containers are also convenient because they are easier to mark by writing the freezing date on top of the lid.

In a glass container

When choosing the option of freezing chicken in a glass container, you need to take into account that this method requires the correct defrosting technology. For example, you should not use hot water when defrosting, placing a glass container with frozen meat under the running stream of a kitchen sink.

However, this method cannot be called completely suitable for freezing, because users who have tried this technology note that this may cause the bottom of the container to burst. In addition, there are reviews saying that quick defrosting is harmful for glass containers. You can find recommendations that say that for freezing you do not need to fill the container to the top, and also that you should not cover it with a lid.

You may be interested in: How and with what can you clean the refrigerator from grease and other substances inside and out?

However, here everyone decides for himself: is it worth using glass packaging or is it better to resort to well-proven methods of storing in bags and containers.

In a vacuum

Research has shown that vacuum packaging can increase product shelf life from 50% to 400%. The key to increasing product shelf life is determining the ideal packaging atmosphere for each product. Therefore, vacuum freezing of food is considered, perhaps, the best.

Vacuum packaging technology allows you to prevent the development of aerobes by vacuuming. It creates a special gas environment inside, through which air is displaced, and moisture is removed due to nitrogen.

It is difficult to create such conditions at home. However, a similar procedure can be followed here. To do this, you need to prepare ziplock bags, a container of cold water, and a portion of chicken.

At home, you do not need any equipment to create a vacuum.

1. First, a portion of meat is placed in a plastic bag and not closed completely, leaving a small gap (1 cm). After this, the bulk of the air is removed from the bag by squeezing. Holding the bag with your hands, it is slowly and gradually lowered into the prepared container with water. At the same time, make sure that water does not get inside the bag, and the hole itself does not accidentally close.
2. Almost most of the bag of meat will be located in the water. The tip of the bag with an open hole will remain on its surface. If water gets inside while lowering the bag, you will have to do the whole job again. In general, when the bag is lowered lower and lower due to pressure, the remaining air will “leave” from the bag. This will ensure the so-called vacuum effect created at home.
3. After this, you need to close the hole and remove the bag of meat from the water. Then you can start freezing it in the freezer. Using this technology, you can freeze both minced chicken and poultry fillets. In this case, it is preferable to send small portions of the product into the bag.

How to cook frozen chicken breast

Compound:

• chicken breast – 0.4-0.5 kg;
• bay leaf – 2 pcs.;
• parsley - 2 sprigs;
• black and allspice peas, salt - to taste;
• water - how much will go.

m

Cooking method:

• Rinse the chicken breast and cover with cold water. Cook the product for 10 minutes after the liquid boils, skimming off the foam.
• Drain the water, pour clean liquid over the bird breast, and bring it to a boil again. Add salt and seasonings.
• After half an hour, remove the pan from the heat.

The breast according to this recipe will turn out quite tasty, and it can be served as a main dish or added to a salad.

Chicken Broth Recipes

After reading the recipes, you will not have a question about how to prepare chicken broth. A low-calorie dish can be included in your daily diet. Add seasonings, vegetables, grains and other additives to the broth to your liking. Before cooking, wash the chicken thoroughly under running water and, if necessary, cut into small pieces.

Chicken breast broth is a low-calorie first course that can be given to children on a diet. Give preference to poultry, then your dish will be richer and acquire a pleasant golden color. You can place the boiled breast in the broth when serving or serve separately. Place fresh herbs on the plate to make the first dish even tastier.

Ingredients:

• chicken breast – 200 g;
• salt – 5 g;
• dill – 5 g.

Cooking method:

1. Pour water over the chicken, add salt, and place the container over medium heat.
2. When the liquid boils, reduce the temperature and remove the foam. Cook for about an hour.
3. 10 minutes before the chicken is ready, add the greens.

Cooking features

• You cannot cook frozen chicken unless it has been completely gutted before freezing. Also, the carcass will have to be defrosted if you plan to peel it from the skin and cut it into fillets or small pieces.
• Before cooking, the carcass or pieces of chicken, even if it is not thawed, need to be rinsed, but only cool water can be used for this.
• To cook frozen poultry, pour cold water over it. It is important that the product is completely covered with liquid. Then the water is brought to a boil over low heat and the foam that appears on the surface is removed with a slotted spoon. When cooking frozen meat, a lot of foam appears. Therefore, sometimes the liquid after boiling is drained, the bird is filled with clean water, brought to a boil again and the chicken is cooked for the required time.
• To make the chicken broth more tasty and aromatic, it doesn’t hurt to add onions, carrots, celery, parsley, laurel leaves and other seasonings. At the end of cooking, do not forget to add salt to the broth.

Frozen chicken cooks unevenly. It remains damp inside for a long time. When it is ready, the inside and outside will be overcooked. If the beauty of the pieces is not too important to you, this drawback is not significant. Then you don’t have to waste time on defrosting the carcass, but cook it right away.

How long does it take to bake frozen chicken?

Baking frozen chicken works exactly the same as deep frying it; you will have to cook it much longer to ensure it cooks evenly.

Roasting chicken is a fantastic method because the heat is distributed evenly and you can bake it in such a way that minimal moisture comes into contact with the chicken itself.

Cooking time for baking frozen chicken at 180°C

How to bake frozen chicken

1. Preheat oven to 350°F (180°C).
2. Line a baking sheet with non-stick baking paper or parchment paper.
3. Place a rack in a roasting pan and place the chicken on top.
4. Bake for the required amount of time before removing the chicken from the oven.

Tips and Tricks

• Use the fan heater setting. If you have this setting (helps distribute heat and air evenly), use it. This will help cook the chicken on all sides, ensuring even cooking.

• Check internal temperature. When using this method, be sure to check the chicken to ensure it is fully cooked. Ovens sometimes have hot or cold spots, causing uneven cooking.

What to make broth from

First of all you will need chicken. Ideally, a soup hen, that is, a middle-aged laying hen. Unlike broiler, it can cook for hours, imparting flavor to the broth without turning into mush. If you do decide to use a broiler, reduce the cooking time to about 1 hour.

The classic broth recipe uses the whole chicken, but individual parts or just a soup kit from any supermarket will do.

It’s not worth using just the breast: the meat may turn out tough and the broth may not be rich.

In addition to the main ingredient, chicken, onions, carrots, celery and seasonings are added to the broth. To give a richer color, vegetables can be sautéed in a small amount of oil.

1. 1 kg chicken;
2. 5 liters of water;
3. 1 onion;
4. 1 carrot;
5. salt, peppercorns - to taste;
6. greens for decoration.

How long to cook thighs, drumsticks, wings, legs

The duration of cooking chicken wings directly depends on the purpose. If you need a boiled product to add to a salad or other dish, the process will take about half an hour. If you are preparing soup, the broth will be ready in 45 minutes, provided that the cooking was carried out over a moderate flame.

The ham will be ready to eat after forty minutes. The hips will need the same amount. The drumstick will cook a little faster; you need to time it half an hour after the broth boils. As for the paws, they are cooked over a moderate flame for about one hour.

With potato

The recipe for chicken broth with potatoes allows you to prepare a first course that can replace a full meal for lunch. It is better to use starchy varieties of vegetables that cook well.

How long to cook chicken for broth depends on the age and size of the bird. Even the most inexperienced housewives can cook delicious soup using this chicken broth recipe.

Ingredients:

• chicken – 1 kg;
• potatoes – 500 g;
• salt – 5 g;
• parsley – 10 g.

Cooking method:

1. Place the chicken in a saucepan, add water.
2. Bring the liquid to a boil, skim off the foam, add salt.
3. Add potatoes, cook over low heat.
4. Add parsley to the boiling broth 5 minutes before the end of cooking.

Advantages and disadvantages of the product

Buying frozen chicken is sometimes the only way to get relatively fresh and nutritious meat. If the product is prepared according to all requirements, it retains up to 95% of the nutrients. If storage technology is violated, the properties of meat deteriorate.

The downside of the product is the difficulty of identifying quality meat. However, this can be done even visually. Another disadvantage is the possible harm to health when purchasing spoiled products.

High-quality chicken is healthy for humans because it contains a lot of iron and phosphorus and a minimum of fat. Use the tips above to avoid being deceived by unscrupulous suppliers and sellers.

Noodle soup with chicken fillet

Chicken noodle soup will quickly satisfy your hunger and delight you with its pleasant taste. The light taste of chicken broth, small pieces of vegetables and chicken give real pleasure from the hot soup. Noodles add thickness and satiety to the first dish. You can prepare it yourself, or you can use a ready-made one from the store.

Number of servings: 6.

Cooking time: 60 minutes.

Calorie content: 85 kcal per 100 g.

Ingredients:

• 300 gr. chicken fillet;
• 1 carrot;
• 2 bay leaves;
• 1 onion;
• 150 gr. noodles;
• 2.5 liters of drinking water;
• 1.5 tsp. salt.

Cooking process:

1. You can use any part of chicken or broiler chicken to make noodle soup. Chicken fillet soup cooks very quickly, and the broth is dietary and low-calorie.
2. Rinse the meat thoroughly under cool water and place it in a saucepan with ice water. Place the pan on the burner and bring the liquid to a boil. After the foam forms, remove it with a slotted spoon, turn the heat down to the minimum setting and continue cooking the chicken until done. This will take about half an hour.
3. Meanwhile, prepare the remaining ingredients for adding to the pan. To do this, peel the carrots and onions. Three carrots on a medium grater, and cut the onion into small cubes.
4. Place the vegetables in a heated frying pan, add a little salt and add 2-3 tbsp. broth, simmer over medium heat until the carrots are soft for 10-15 minutes, covering with a lid.
5. Use a fork to check the readiness of the meat. If it pierces easily, it means it’s ready, take it out onto a plate, separate it into fibers, and return it to the saucepan.
6. When the contents boil, add the stewed vegetables, noodles and cook for a quarter of an hour. Before finishing cooking, add bay leaf and spices to taste.
7. Pour the finished chicken soup into bowls, garnish with herbs, and serve with toast or black bread. Bon appetit everyone!

Video: