Is it bad to run chicken under hot water to defrost it?

Question

My husband says you are not supposed to do this because it will grow bacteria and you are supposed to defrost it under warmish water only. But I am always in a hurry and want to defrost it quicker. If it is still in the packaging and I cook it immediately after it is defrosted is this dangerous? I have not gotten sick yet, but dont want to if this is bad. Thanks

Answer 1

OK, all this growing bacteria bunk is a moot point anyway unless you plan on eating the chicken raw. When you cook the chicken to the proper internal temperaturew, (165) degrees, you will have killed all the bacteria.

Bacteria thrive between 40 and 140 degrees by the way.

Moreover, it's not like you're having the chicken sit in hot water for days. Just long enough to thaw. I have been thawing all kinds of meat in hot water all my life and professional career and have NEVER had a problem.

The germaphobes' fears are simply out of proportion to the reality.

http://www.foodforthoughtonline.net/

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Answer 2

Thawing Chicken
Chicken can be conveniently and safely thawed in the refrigerator. Allow approximately five hours of thawing time per pound.

If you're short on time, you can defrost either using the microwave or cold water methods. When thawing chicken in the microwave, be sure to check your microwave manufacturer's instructions for defrosting a chicken. Remove chicken from the original package, and place on a microwave safe dish to thaw. To defrost a chicken using cold water, place the poultry in an airtight bag and thaw in cold water. Change the water every 30 minutes to keep it cold; cook the chicken immediately.

Do not thaw chicken at room temperature, even if frozen inside. The surface of foods can warm up quickly, allowing bacteria to grow.

Whatever cooking method you use—roasting, frying, simmering, grilling or microwaving—be sure to finish cooking once it is started. Interrupted or partial cooking may encourage bacterial growth in foods. Keep all hot foods hot (140-160°F) before and during serving. Cover and refrigerate leftovers in a shallow container as soon as the meal is over. Do not leave cooked foods out at room temperature for more than two hours.

A meat thermometer is the most accurate way to determine if chicken is done. For a whole chicken, insert the thermometer into the thickest part of the thigh without touching the bone. Find internal cooking temperatures for chicken and turkey.

Answer 3

Supposedly, if you defrost a chicken under hot water you wash off some of the flavor. In my opinion, that's a load of bollocks. I've defrosted whole chickens in any number of creative ways, and I'm still alive to tell the tale. Best way is to leave it on the counter when you leave for the day. By the time you return in the afternoon it's at room temp. Whatever bacteria grow on it while it defrosts will definitely get cooked off when you bake/fry/boil the thing. Just be sure to cook it all the way through! If the bones look red instead of brown/grey, give it 20 more minutes!

Answer 4

As much as I hate to say it, hubby is right!

Never, ever defrost chicken under hot or warm water - it will cause bacteria to start growing. Only use cold water or if in a real time crunch, then use the microwave.

Answer 5

Running water over it will wash away the flavor unless it,s sealed. The best way to thaw is in the fridge. Figure twenty four hour,s per pound and plan ahead. I you are in a hurry use your micro wave i don't care for the flavor of meat that is thawed that way but some do. My mother used to put it wrapped in a bowel and float that i the sink in hot water. How ever you thaw it make sure it is cooked thoroughly. No pink meat should all way,s be cooked to 160degree,s. Meat will grow bacteria when thawed slowly even in the fridge.

Answer 6

It's bad to defrost meat using hot water. The best way to defrost it is put the meat inside the basin under the running-water.

Answer 7

Best method is in the fridge, in a hurry you can put it under cold running water. But the most important thing is to cook it to the right temp. Of 165 degrees internally to make sure the bacteria is killed.

Answer 8

I have used hot water before. But the rule is to use cold water. Do not know who made up the rule. I never became sick from defrosting it in hot water.

Answer 9

I;ve been in a few nutrition/health classes, and I learned this is a HUGE no-no.
You may not have gotton visibly "sick", but this does create bacteria. No matter what.

Since you are changing the temperature its dangerous, and makes it a perfect place for bacteria to grow.
Its not just a rule, its a fact.

Answer 10

There is potentially an issue of more lead being in hot water vs cold water. This is less of an issue if you let the water run for couple of minutes before putting the chicken in the hot/warm water.