Freezing & Defrosting Chicken
Freezing Cooked Chicken: Casseroles, stews, curries and soups
are more suitable for freezing, but cooked chicken can be frozen whole
or cut up, with or without bones for up to two months. The freezing
technique is identical to the process for freezing fresh chicken. The
one exception is that tightly sealed plastic containers may be used in
addition to the specially formulated plastic bags described above.
Regardless of the container selected, it is essential that there is as
little air as possible in the container to avoid freezer burn.
Containers should be labeled with date to assure that the chicken is not
left in the freezer longer than advisable.
Defrosting: To assure that there is no contamination, chicken
should always be kept in the refrigerator until completely thawed. This
takes approximately two to three hours per pound. Once thawed, chicken
should be cooked within twelve hours. It is unadvisable to thaw chicken
at room temperature or to keep any perishable food at room temperature –
including the time it takes for preparation and serving – for more than
a couple of hours, especially on very hot days. While it may be
convenient, it is not wise to thaw whole chickens in the microwave
because thawing is often uneven. If cut chicken or pre-cooked chicken is
thawed in the microwave, pay special attention to the defrost settings
on the microwave oven and follow instructions carefully. When thawing
casseroles, soups and stews stir frequently to assure even distribution
of heat.
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