If you are among the housewives who defrost their chicken just by leaving it on the kitchen counter on a room temperature, I got bad news for you. That’s the worst way to defrost the chicken.
When the meat is at a room temperature longer period of time, the bacteria start multiplying and are transmitted to your hands, dishes and dish cloths. In that way it can cause variety diseases.
Another disastrous way to defrost chicken is in the microwave. The high temperature favors the development of bacteria and it destroys the texture of the meat. That’s because the meat is not defrosted evenly, which will eventually be reflected in the taste.
The best way to defrost the chicken is to move the chicken from the freezer to your fridge the day before you start preparing the meal. In that way, the meat will slowly and evenly defrost and the cold temperature reduces the development of the bacteria.
Also, there is a faster method. Put the chicken in a plastic bag, tie the bag well and place it in a dish with a COLD water. It’s very important that the water is not in a direct contact with the meat and don’t use hot or warm water.
Maybe you don’t know this, but if you don’t have time, you don’t even have to defrost the chicken! Put a pinch of salt and other herbs and put it in the oven. Everything will be the same as when the meat is defrosted, just the heat treatment will last twice as long. This method is not recommended when you should fry the chicken, because the meats will continuously release water and spray on all sides. And you don’t want to deal with that. Trust me, I’ve tried.