5 WAYS YOU CAN DEFROST AND COOK A FROZEN WHOLE CHICKEN

In Nigeria, when it comes whole chicken, we mostly think dinning outdoors more than indoors. This is because of mostly the stress in defrosting, cutting or cooking the chicken. Most people have just 1-3 ways of cooking a frozen whole chicken sometimes we choose to avoid or overlook the idea of cooking our chicken differently due to lack of knowledge, ideas, time or ingredients. The hardest part of cooking a frozen whole chicken is probably de-freezing it.

HERE ARE 5 TIPS ON HOW TO SAFELY DEFROST CHICKEN

• The safest way to defrost chicken is to place it in a refrigerator. This method is safe because the refrigerator keeps the chicken cool while it is defrosting, preventing it from getting too warm for too long.

To use this method, do the following:

1. Remove the chicken from the freezer at least 24 hours in advance.
2. Place it in a ziplock plastic bag or container.
3. Put it in the refrigerator on a low shelf and leave it there until fully defrosted.
4. Cook within 1–2 days.

This method requires some planning ahead, as a person will need to begin the defrosting process at least 1 day before they plan to use the chicken.

The time it takes to work will depend on how big the pieces of the chicken are. Chicken breasts, bone-in chicken, and whole chickens can take 1–2 days to thaw in the refrigerator.

To defrost chicken more quickly, people can use a cold water bath by following these steps:

1. Ensure the chicken is in an airtight packaging, or place it in a leakproof ziplock bag.
2. Place it in a bowl or basin deep enough to completely submerge the chicken.
3. Cover the chicken with cold water.
4. Change the water every 30 minutes to ensure it stays cold.
5. Once the chicken has thawed, cook it straight away.

Never use warm or hot water to defrost chicken. If water from the faucet is warm, add ice cubes to the basin before using it to defrost the chicken.

If there are multiple pieces in one bag that are frozen together, it may speed up thawing time to break them apart once they have thawed enough to do so. Break pieces apart from the outside of the bag to avoid opening it.

DEFROST FROZEN WHOLE CHICKEN IN THE MICROWAVE

Many microwave ovens have defrost settings that allow people to defrost meat even more quickly. People can refer to the owner’s manual for specific instructions on how to use the defrost setting for chicken.

When using the microwave to defrost chicken, it is important to:

• thaw only the amount of chicken a person needs at that time
• place the chicken in a microwave-safe container
• cook the chicken immediately after defrosting it
• clean the microwave thoroughly afterward

Using a microwave to defrost chicken can result in warm spots or areas that have already started to cook during the defrosting process. For this reason, it is important to defrost only what is necessary and cook the meat right away.

DEFROST CHICKEN ON THE COUNTER

People should never defrost chicken at room temperature, on the kitchen counter, or in places such as a porch or basement.

Room temperature is around 68°F (20°C), which is well within the “danger zone” for poultry storage. This refers to the temperature range in which it is possible for bacteria to grow in large numbers, which is between 40–140°F (4.4–60°C).

Defrosting chicken at room temperature means exposing the chicken to dangerous temperatures for longer than is safe. Doing so raises the risk of bacterial growth and foodborne illness.

COOKING FROZEN CHICKEN

There are a few exceptions to this rule. People should not cook frozen chicken in a slow cooker or in the microwave, for example. These methods cause the chicken to remain at an unsafe temperature for too long. To cook chicken using these methods, it is best to defrost it fully first.

To safely cook chicken from frozen, a person should do the following:

• Wash the hands with soap and water for 20 seconds Trusted Source before handling raw chicken.
• Do not wash the chicken. This is potentially harmful for both frozen and unfrozen chicken.
• Treat the frozen chicken in the same way as unfrozen one with regard to food safety. Use a separate chopping board and utensils and avoid cross-contamination with cooked ingredients.
• Use a method of cooking that heats the chicken up quickly, such as on the stove or in the oven. Lengthen the normal cooking time by 50%.
• When done, check the internal temperature of the chicken using a meat thermometer. When it reads 165°F (74°C) or above, remove the chicken from the heat.
• Wash the thermometer with hot water and dish soap.
• Using antibacterial wipes or soap and water, wipe down any kitchen surface that may have made contact with the chicken or with the fluids from the defrosting chicken.

HERE ARE 5 TIPS ON HOW TO COOK YOUR CHICKEN AFTER DRFROSTING.

QUALITY MARINADE,  BARBECUE SAUCE AND GRILLING

Any self-respecting marinade should contain acids like vinegar, orange or lemon juice for tenderizing, and spices for flavour and oil.e. Oils like canola, soy and olive oil are great for marinades and you can add some local spices like scent leaves or uziza to give it an unusual, distinct flavour. After marinating, grill it and glaze with your barbecue sauce.

BAKED CHICKEN

The major problem with cooking chicken, especially the breasts,  is ensuring it is well spiced and doesn’t turn out bland, and I think stuffing the whole chicken with herbs and spices like oregano, parmesan, even scent leaves, add your own twist to it. Lay the chicken in a bed of herbs, citrus – slices of orange or lemon and spices, go all out! Your guests would definitely be thrilled with evenly spiced chicken.

CHICKEN CURRY SAUCE

You can never go wrong with chicken curry and the fact there’s an entire song dedicated to this dish is more proof, word to Mr Eazi. It makes for a great sauce and can be eaten with practically any carbohydrate, in fact, anything. Don’t look at me like that, yes, even yam.

TRY BRAISING

Braising involves cooking with both wet and dry heat, typically, the chicken is sautéed with herbs first and then a small amount of liquid is added and it is slowly cooked in the liquid for a longer period of time. This method, outside of marinating for a long time is the most effective in infusing spices into the chicken, the downside is that this method requires a long time.

TRY A STEAK INSTEAD

Steak is fancy enough for Christmas, and there are many ways it can be prepared: grilled or pan-seared, these are the easy ways of preparing steak. The only downside is that it’s more expensive than chicken or turkey. But we’re all for trying new stuff, right?