Hi, I'm learning how to cook and this is dumb, but how long do you let chicken thaw before you cook it? And do you cut the chicken before you put it in marinade (to help it soak up the marinade)? Thanks!
2007-02-27 18:14:51 · 9 answers · asked by Dee 4 in Food & Drink ➔ Cooking & Recipes
Congratulations on your newest adventure!!! Chicken can be defrosted in several ways: you can put it in the refrigerator for about 24 hours and hope that it thaws, you can leave it on your counter until thawed, you can put it in cool water to thaw, and you can try and use your microwave defroster. I usually leave mine out overnight and be sure to put it in the fridge until you cook it. Most people put it in the fridge. I then marinate mine in Italian Salad dressing for 24 hours before cooking. It makes it easier if you cut the chicken before you marinate to make sure that each piece gets some of the marinade. Have fun!
2007-02-27 18:23:10 · answer #1 · answered by Anonymous · 1⤊ 1⤋
Congratulation Hon....
if you are just learning how to cook, there are a few simple guidelines how to prepare chicken the safe way.
First, always thaw the chicken in the fridge, salmonella poison is a real threat.
second, so that you don't cross contaminate any other food you make, I would suggest that you take some plastic wrap, put it on the counter, then place your poultry on top of the wrap, then cut it up in portions.
For your particular recipe, I would cut it up, since it is easier to marinate. Turn it every 2 hours so that the marinade goes in all the nooks and crannies.
Please make sure after you placed your chicken into the marinade to cover it and let it marinade in the fridge.
I am sure, when you follow these guidelines your dinner will be a huge success.
Good luck.
2007-02-28 01:21:42 · answer #2 · answered by Sabine5 3 · 0⤊ 0⤋
nah, that's not a dumb question. for starters though, don't leave your chicken out overnight to thaw. it's extremely unsanitary, and unsafe. bacteria can easily grow and multiply and multiply and multiply if left out for over a few hours. the best way, for quality purposes is to thaw in the fridge, and thaw until it's thawed all the way through. usually around 24 hours or so. the second best way would be to put it in the sink under a stream of cold running water. don't let it soak in water though, as this way is also unsafe, because the outside becomes thawed, and heats to a temperature where bacteria can reproduce rapidly while the middle is still frozen. and I wouldn't defrost in the microwave unless you want some crappy chicken. as for the marinade, it all depends on what you want to do with it. if you want whole chicken breasts or legs or whatever you have, then no, don't cut it, just make sure to marinate it for about 4 hours or so.
2007-02-27 18:35:17 · answer #3 · answered by Anonymous · 1⤊ 0⤋
That is absolutely NOT a dumb question!
Chicken should be defrosted all the way through. ALWAYS defrost it in the fridge, usually for 2 breasts it takes around 12-18 hours (our fridge is set quite high, though).
You can cut small slits into the chicken if you want to, or you can marinate the chicken (again, in the fridge) for 6 hours to soak it up.
When cooking the chicken, ensure it is cooked all the way through, there should be no pink inside.
Good look, and bon appetit :)
2007-02-27 18:22:18 · answer #4 · answered by Sue 3 · 1⤊ 0⤋
as Sue says it is FAR from a dumb question,, couple of hints for chicken
put frozen chicken in fridge to thaw the night before you want to use it
cook it well (even over do it rather than have pink flesh inside)
another idea instead of marinating is to force the herbs, paste, whatever you want to use for extra flavour, beneath the skin, ie push your hand between the flesh and the skin and make pockets
to cut it up do so at the joints ie where wings meet the body, if you hold your hand on the chicken and wiggle wings, legs etc you will find the joints,
2007-02-27 18:33:13 · answer #5 · answered by da rinse mode 4 · 1⤊ 0⤋
Another quick tip, I usually cut the chicken up when I first buy it & then freeze it in the marinade!
You can freeze in ziploc bags with the marinade or sauce and then defrost and dump into your baking pan.
You can do the same with beef, easy to do and ready to go in a hurry with very little prep.
2007-02-27 19:51:16 · answer #6 · answered by runesofgaia 3 · 0⤊ 0⤋
Take it out of the freezer 24 hours before you ant to cook, overnight IN THE fridge.
Marinading is up to you.
Personally I prefer a little salt just at the sealing stage, that way I and guests can add what they wish.
As a diabetic many of my friends respect my need to have honeyed soy chicken which, is a favourite prepare and cooked separately, so that I can dip a piece of chicken in the sauce whilst I jealously watch them dig into "good eats".
2007-02-27 18:32:52 · answer #7 · answered by Murray H 6 · 1⤊ 0⤋
thaw until it is no longer cold. cut chicken will always marinate better
2007-02-27 18:20:34 · answer #8 · answered by tolitstolites 3 · 0⤊ 0⤋
24hours you need to get in to food safe 1 first that,s 20 weeks long.
2007-02-27 18:52:18 · answer #9 · answered by i,m here if you need to talk. 6 · 0⤊ 0⤋