By Julia Asper, Asper Family Farm

When preparing pasture-raised chicken, properly thawing the meat can make all the difference in flavor and texture.

By taking the time to gently defrost your chicken safely, you ensure that every bite is tender, juicy, and full of the natural goodness that only pasture-raised chicken can offer.

Here are 7 common mistakes home-cooks (like you and me) make and 7 simple solutions.

Mistake #1 – Thawing Frozen Pasture-Raised Chicken on the Counter 🐔
Thawing pasture-raised chicken on the counter can cause parts of the meat to warm up enough for bacteria to grow, especially when temperatures reach above 40°F.

Solution:
Take a moment to plan ahead for the next day and let your pasture-raised chicken rest in the fridge for 12-24 hours before you need it.

• Whole Chicken: 24 hours
• Breasts, Thighs, Wings, Drumsticks: 12-24 hours

Defrosting in the fridge at a safe, consistent temperature helps maintain the quality of the meat.

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Mistake #2 – Removing the Original Packaging to Defrost in the Fridge 🛍️
Leaving your pasture-raised chicken uncovered in the fridge exposes it to airborne contamination and can cross-contaminate your other foods.

Solution:
Keep the chicken in its original packaging, as long as the packaging is intact. This will protect the meat and keep it fresh.

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Mistake #3 – Defrosting Packaged Chicken Directly on the Fridge Shelf or in a Drawer 🥶
This can lead to raw chicken drippings contaminating your other food, causing potential food safety issues.

Solution:
Place the chicken in a dedicated container with sides to catch any drippings. This keeps everything clean and safe. I read in one of the first housekeeping books from the 1800s that it is recommended to have this dedicated container just for raw meats.

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Mistake #4 – Using Warm Water to Defrost in the Sink 💧
Warm or room temperature water can cause parts of the chicken to rise above 40°F, encouraging bacteria to multiply.

Solution:
When defrosting in the sink, use cold water and change it every 30 minutes. Set a timer to make sure you remember. And if you’re like me, take it with you outside. I have missed so many reminders being outside.

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Mistake #5 – Defrosting in the Original Packaging in Warm Water 🌊
The original packaging may not be waterproof, causing the chicken to become waterlogged and mushy.

*I still choose to do this with my whole chickens–but for those of you that are better cooks–pay attention.

Solution:
Place the chicken in a ziplock bag to keep it waterproof labeled “Defrosting Bag.” You can still use the original packaging to protect the meat inside so you don’t have to touch it. Then, you can rinse and keep this bag in the freezer (just in case any raw meat touched it) to re-use as long as its clean.

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Mistake #6 – Not Submerging the Chicken When Defrosting in the Sink 🏞️
If the chicken isn’t fully submerged, uneven thawing can occur, leaving some parts warmer than others, which can lead to problems discussed above.

Solution:
Fully submerge the chicken in water. If it floats, place a plate or glass dish on top of the bag to keep it properly immersed for even thawing.

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Mistake #7 – Refreezing Thawed Pasture-Raised Chicken❄️
Refreezing thawed chicken, especially after it’s been left in the fridge or sink too long, can cause contamination and reduce the quality of the meat–like redistributing the ice crystals leading to freezer burn, for example.

Solution:
Once your pasture-raised chicken is thawed, plan to cook it immediately. Plan ahead just enough so you can prepare it right away and enjoy it at its best quality. You can always cook and then freeze the cooked meat for an even easier, cozy homemade dinner on a busy day.