It is important to properly and thoroughly defrost your frozen chicken before cooking it to prevent your meat from becoming contaminated by harmful bacteria. Common types of bacteria that are attracted to raw chicken (especially left at room temperature) include *Salmonella*, *E. Coli*, and *Staphylococcus aureus*. 

Ingesting meat that has been contaminated by these or other types of bacteria can lead to unpleasant and dangerous foodborne illnesses. If you cook frozen chicken without first thawing the meat, it can also result in an unevenly-cooked dish. A completely thawed chicken will last for 1–2 days in the refrigerator after it is defrosted.

You should never leave a chicken to defrost at room temperature on your kitchen counter. Any temperature over 40 degrees Fahrenheit can foster bacterial growth in your meat, which can lead to food poisoning. Here are three safe defrosting methods for your chicken, whether you have a couple of days or a couple of hours. 

1. __Fridge method__: Moving your frozen chicken from the freezer to the refrigerator is the safest way to defrost chicken. This process takes the most time and will take longer depending on how much chicken you're defrosting. For example, chicken breasts will take less time to defrost than a [whole chicken](https://www.masterclass.com/articles/roasted-chicken-recipe-by-chef-wolfgang-puck). Any quantity of meat under five pounds will likely take 24 hours, while more than five pounds should be left for longer. Place your chicken in a bowl or on a plate, making sure that it is properly wrapped to avoid any juice spillage as it thaws, and place it in your refrigerator. 
2. __Cold water method__: Fill a large bowl with cold water. Seal your chicken in a leak-proof bag, then place your sealed chicken in the water and leave it to defrost. Replace the water every 30 minutes. Depending on the size of your chicken, this method should thaw it within three hours.
3. __Microwave method__: If you need to defrost your chicken in a hurry, the microwave is the quickest method to do so. However, you should only use this method for boneless, skinless chicken breasts. To do this, set your microwave to the defrost setting. Defrost your meat for 2 minutes, then allow it to sit for 1 minute before poking the skin to check how much it has thawed. Continue defrosting your chicken at one-minute intervals until it is defrosted all the way through. 

Here are a few tips to keep in mind when you’re defrosting chicken. 

1. __Mind the temperature of your chicken__. Make sure to mind the temperature of your chicken as it defrosts. Any temperatures above 40 degrees Fahrenheit put your meat in the danger zone for bacterial growth. Never use hot water when you’re defrosting your chicken in a water bath. Only use cold tap water. 
2. __Properly seal your chicken as it thaws__. Whether you’re defrosting chicken in the refrigerator or in a cold water bath, make sure that your chicken is properly sealed in a leak-proof plastic bag or container. As your chicken defrosts, it will sweat water and juices that can cause cross-contamination with other foods in your fridge. 
3. __Choose the right thawing method for your chicken__. The size and form of your frozen chicken can determine the defrosting method you choose to use. Avoid microwave thawing any kind of chicken other than frozen [chicken breast](https://www.masterclass.com/articles/all-about-chicken-breast-chicken-breast-nutrition-and-chicken-breast-recipes). If you’re working with an entire chicken, prioritize the refrigerator method. 
4. __Cook your defrosted chicken before refreezing__. If you’re defrosting your chicken via a water bath or microwave, do not refreeze it before you cook it. However, it is safe to refreeze chicken that has thawed in the refrigerator, so long as you put it back in the freezer within two days. 
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Knowing how to properly defrost a chicken is a kitchen safety skill that any home cook should have in their arsenal. If you’ve been storing an abundance of chicken in the freezer to use later, this is your guide to thawing frozen chicken safely. 

Knowing how to properly defrost a chicken is a kitchen safety skill that any home cook should have in their arsenal. If you’ve been storing an abundance of chicken in the freezer to use later, this is your guide to thawing frozen chicken safely. 

How to Defrost Chicken: 4 Tips for Thawing Chicken

It is important to properly and thoroughly defrost your frozen chicken before cooking it to prevent your meat from becoming contaminated by harmful bacteria. Common types of bacteria that are attracted to raw chicken (especially left at room temperature) include Salmonella, E. Coli, and Staphylococcus aureus. Ingesting meat that has been contaminated by these or other types of bacteria can lead to unpleasant and dangerous foodborne illnesses. If you cook frozen chicken without first thawing the meat, it can also result in an unevenly-cooked dish. A completely thawed chicken will last for 1–2 days in the refrigerator after it is defrosted.

What Is It Important to Properly Defrost Chicken?

You should never leave a chicken to defrost at room temperature on your kitchen counter. Any temperature over 40 degrees Fahrenheit can foster bacterial growth in your meat, which can lead to food poisoning. Here are three safe defrosting methods for your chicken, whether you have a couple of days or a couple of hours. <ol class="mc-m-4"><li class="mc-my-4"> 1. Fridge method: Moving your frozen chicken from the freezer to the refrigerator is the safest way to defrost chicken. This process takes the most time and will take longer depending on how much chicken you&#39;re defrosting. For example, chicken breasts will take less time to defrost than a <a href='https://www.masterclass.com/articles/roasted-chicken-recipe-by-chef-wolfgang-puck' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/roasted-chicken-recipe-by-chef-wolfgang-puck","linkCopy":"whole chicken","category":null}'>whole chicken</a>. Any quantity of meat under five pounds will likely take 24 hours, while more than five pounds should be left for longer. Place your chicken in a bowl or on a plate, making sure that it is properly wrapped to avoid any juice spillage as it thaws, and place it in your refrigerator. </li><li class="mc-my-4"> 2. Cold water method: Fill a large bowl with cold water. Seal your chicken in a leak-proof bag, then place your sealed chicken in the water and leave it to defrost. Replace the water every 30 minutes. Depending on the size of your chicken, this method should thaw it within three hours. </li><li class="mc-my-4"> 3. Microwave method: If you need to defrost your chicken in a hurry, the microwave is the quickest method to do so. However, you should only use this method for boneless, skinless chicken breasts. To do this, set your microwave to the defrost setting. Defrost your meat for 2 minutes, then allow it to sit for 1 minute before poking the skin to check how much it has thawed. Continue defrosting your chicken at one-minute intervals until it is defrosted all the way through. </li></ol>

3 Ways to Defrost a Chicken

Here are a few tips to keep in mind when you’re defrosting chicken. <ol class="mc-m-4"><li class="mc-my-4"> 1. Mind the temperature of your chicken. Make sure to mind the temperature of your chicken as it defrosts. Any temperatures above 40 degrees Fahrenheit put your meat in the danger zone for bacterial growth. Never use hot water when you’re defrosting your chicken in a water bath. Only use cold tap water. </li><li class="mc-my-4"> 2. Properly seal your chicken as it thaws. Whether you’re defrosting chicken in the refrigerator or in a cold water bath, make sure that your chicken is properly sealed in a leak-proof plastic bag or container. As your chicken defrosts, it will sweat water and juices that can cause cross-contamination with other foods in your fridge. </li><li class="mc-my-4"> 3. Choose the right thawing method for your chicken. The size and form of your frozen chicken can determine the defrosting method you choose to use. Avoid microwave thawing any kind of chicken other than frozen <a href='https://www.masterclass.com/articles/all-about-chicken-breast-chicken-breast-nutrition-and-chicken-breast-recipes' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/all-about-chicken-breast-chicken-breast-nutrition-and-chicken-breast-recipes","linkCopy":"chicken breast","category":null}'>chicken breast</a>. If you’re working with an entire chicken, prioritize the refrigerator method. </li><li class="mc-my-4"> 4. Cook your defrosted chicken before refreezing. If you’re defrosting your chicken via a water bath or microwave, do not refreeze it before you cook it. However, it is safe to refreeze chicken that has thawed in the refrigerator, so long as you put it back in the freezer within two days. </li></ol>

4 Tips for Defrosting Chicken 

Become a better chef with the <a href='https://www.masterclass.com' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com","linkCopy":"MasterClass Annual Membership","category":null}'>MasterClass Annual Membership</a>. Gain access to exclusive video lessons taught by the world’s best, including Gordon Ramsay, Gabriela Cámara, Chef Thomas Keller, Dominique Ansel, Yotam Ottolenghi, Alice Waters, and more.

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Knowing how to properly defrost a chicken is a kitchen safety skill that any home cook should have in their arsenal. If you’ve been storing an abundance of chicken in the freezer to use later, this is your guide to thawing frozen chicken safely.

Knowing how to properly defrost a chicken is a kitchen safety skill that any home cook should have in their arsenal. If you’ve been storing an abundance of chicken in the freezer to use later, this is your guide to thawing frozen chicken safely. 
