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YOJULEZ SparkPoints: (15,605)
Fitness Minutes: (120)
Posts: 2,171
6/27/13 11:05 A

Agree with others, do not refreeze. You can always cook it and then refreeze it after that, but don't refreeze raw meat.

For future reference, a quick way to defrost any meat is to put it (while it's still in a plastic bag!) in a bowl of cool water. I use the sink and just plug it up and throw the bag of chicken in there. It'll defrost a piece of chicken in under an hour that way and it's still safe because the chicken still stays pretty cold. I do this often when I forget to take out my night's meat in the morning :)

Edited by: YOJULEZ at: 6/27/2013 (11:07)
LEKSIPATSY Posts: 380
6/27/13 7:37 A

When I first started chicken, I would use the oven bags. What you do is season the chicken, rub some herbs under the skin, and maybe put a little lemon juice in the bag. You can put rice, potatoes or veggies in with the bag while you are roasting the chicken. This is a 'one pot' meal so to speak. It's soooo easy. If you google 'cooking chicken oven bag vegetables' a lot of recipes will show up.

I hate defrosting whole chickens so I buy them fresh - so I'm unable to help. I know that it takes forever to defrost a turkey! lol

LDHAWKE SparkPoints: (19,069)
Fitness Minutes: (1,818)
Posts: 771
6/27/13 7:25 A

Do not re-freeze partially thawed chicken or any meat, for that matter. Once you cook it, you can then re-freeze it.

Here is a simple recipe for you. Enjoy!

Baked Salsa Chicken Breast

Posted By: NCBEACHES

I call this my lazy recipe. I make it when I'm not in the mood to cook.

4 servings
(160 calories 4 g fat 0 g fiber)

4 boneless skinless chicken breast halves
1 (16 ounce) jar salsa (mild, medium or hot)
3 tablespoons brown sugar
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard

Place chicken breast in a 2 quart baking dish that has been sprayed with cooking spray. Combine the salsa, brown sugar, vinegar and mustard in a bowl; pour over chicken. Bake at 400 for 30 minutes.


KKKAREN SparkPoints: (216,765)
Fitness Minutes: (87,796)
Posts: 11,709
6/27/13 6:28 A

no, do not refreeze the chicken. cook it tomorrow.

SLIMMERKIWI SparkPoints: (137,907)
Fitness Minutes: (33,224)
Posts: 21,849
6/27/13 4:14 A

With a slightly defrosted chicken it won't impact on it at all. When it is mostly or fully defrosted, that is when it will impact on quality.

The chicken should be in a dish even if it is in a factory provided plastic bag without a tear. AND it should be at the bottom of the fridge, not at or near the top where the risk of cross-contamination comes in. That applies to any raw meat.

Kris

ANARIE Posts: 12,486
6/27/13 3:53 A

Nothing would happen with the bacteria if you put it back in the freezer, but the quality of the chicken wouldn't be as good. It would very likely get mushy, like when you boil it or microwave it. If you've ever had chicken that had a texture sort of like liver, it's likely that it had been re-frozen after thawing.

Was the chicken put in the freezer right after you bought it? If so, it should be fine to leave it in the refrigerator until Friday. Just make sure that if any juice drips from it, you clean it up with soap and very hot water.

SLIMMERKIWI SparkPoints: (137,907)
Fitness Minutes: (33,224)
Posts: 21,849
6/27/13 3:11 A

If the chicken is still frozen YES it is o.k. to put back into the freezer. IF it is thawed, then, no!

A whole chicken usually takes a couple days to defrost using that method, BUT it is the safest method. I generally just buy chicken pieces - either breast or drumsticks, because they are heaps quicker to defrost and cook, but a negative side of doing that is that by weight, it is more expensive.

Kris

SUSANSEARCY SparkPoints: (6,946)
Fitness Minutes: (4,045)
Posts: 120
6/26/13 11:41 P

I usually give chicken two days to defrost in the fridge.

CORTNEY-LEE SparkPoints: (54,724)
Fitness Minutes: (49,284)
Posts: 3,158
6/26/13 10:48 P

no, do not refreeze the chicken. The best thing to do would be to place it in the oven, and bake it. You can bake it when it is still frozen, but it will take longer. Once it is done, you can chunk it up for salads, a soup, or sometimes I just eat chunks of cold chicken dipped in honey mustard.

You are right that is is best to allow the chicken to thaw in the fridge. Generally speaking, if I am going to make chicken on Tuesday, I put it in the fridge Sunday night before I go to bed. Depending on the thickness and type of the chicken, it can take longer to thaw.

Also you can just leave the chicken in the fridge tonight and make it tomorrow. It will be fine

HUNGRYJESS SparkPoints: (285)
Fitness Minutes: (280)
Posts: 33
6/26/13 10:08 P

Hi,

I've only cooked chicken two other times and the first time it was okay and the second time it was not great. So I'm not well-versed in making chicken.

Now,
I had frozen hard chicken that I put in the fridge this morning around 10 because I read the best way to defrost it is to slowly defrost it for about five hours. It's now 7 and it's still mostly frozen. It's a little thawed but it's still pretty solid.

Now, I'm too tired and it's too late for me to cook anything with it. Plus I ordered some seasonings for a special recipe and they won't be here until Friday.

Is it okay if I put the chicken back in the freezer until I'm going to cook it? Or will something happen with the bacteria in the chicken?

Thanks

Jess

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