Chicken doesnt defrost

Hi,

I put a chicken in the fridge but there hbut its still frozen and no water has come out of it. Can I keep it in the fridge longer? Are there tricks

to save it?

I usually thaw the chicken on the counter or in the fridge overnight.

You can still save it. Just put it on the counter and then do the knife test to see if it slides through or hits frozen meat and then start cooking it once it’s thawed.

First time ever I am prepping a chicken?

Okay I am a brsinfarting german heres my quest ion withiut the words thawing and brining Cause tjey confuse me. I have put the chicken into tupperware put in a fridge expecting it to leak water then put it in marinade in oliveoil and seasoning. It didnt leak and still slightly frozen. So am I fucked? What can I do? No water = bad? Its been one night and one day ib the fridge. Put it in saltwater?

Posted by Parkourler

Hi,

I put a chicken in the fridge but there hbut its still frozen and no water has come out of it. Can I keep it in the fridge longer? Are there tricks

to save it?

You sound like me lol

Posted by Truemara

Posted by Parkourler

Hi,

I put a chicken in the fridge but there hbut its still frozen and no water has come out of it. Can I keep it in the fridge longer? Are there tricks

to save it?

You sound like me lol

click to expand

You also suck at cooking?

I know this is an old topic, but it popped up on the main page.

You gotta give chicken a few days to thaw via fridge. Do not thaw on the countertop as that can get you a nice case of food poisoning.

If you want it to thaw rapidly from completely frozen, fill the sink with cold/slightly lukewarm water and submerge the chicken, in a zip lock/sealed bag, into the water. Thaws it a lot faster. Just keep an eye on it and don't let it sit longer than 45 mins to an hour.

I tend to change out the water as it gets colder. I do it a bit warmer than cold so it thaws faster/pulls the "cold" out of the chicken, so to speak. As the water gets colder and the chicken thaws, I'll change out the water. Then I pop it back into the fridge to finish thawing.

You can also do it in reverse- like the situation you're in- if the chicken isn't completely thawed, do the sink method. I've done that when it hasn't thawed yet and I need it in a pinch.

This method is usually done to thaw seafood, but I've seen them do it with chicken in the restaurant industry to thaw it faster and it works like a charm. The key is to not let it sit at too warm of a temp or you'll develop foodborne bacteria that can get you sick.