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Jewish Recipes --> Jewish and Israeli Foods --> Freezing Chicken

Freezing and defrosting chicken breasts

Chicken breasts freeze well without losing flavor or changing texture.

To freeze individual servings, wrap either a whole breast or half in plastic wrap making sure the plastic is covering the meat and the ends are sealed by turning them back over the sealed seam. In a large freezer bag, place the wrapped breasts in a single layer and lock the bag, pushing out as much air as possible before freezing.

To defrost one or more servings, remove from the freezer, place on a plate and put the breasts in the lowest part of the refrigerator to thaw for 5 to ten hours.

Use immediately after thawing.

Always thaw frozen poultry in the refrigerator, slowly, not at room temperature or in the microwave.

Do not Refreeze

Never refreeze frozen-and-thawed chicken, discard any marinade that is not cooked along with the chicken. Never store it for reuse unless first cooked for five minutes over low heat.

Chicken breasts are susceptible to salmonella bacteria. Raw chicken should not come in contact with other foods. Always wash the work surfaces, cutting boards, knives and other utensils with hot soapy water after preparing raw chicken. Wash your hands as well.

Never serve chicken raw or rare

Chicken should never be served raw or cooked to only rare. The internal temperature of doneness for a boneless breast is 160 degrees or when the juices run clear or slightly yellow, but never pink. To make sure, cut one of the breasts open through the center before removing it from the heat.


Raw chicken should be purchased just before checking out at the store so it is exposed to unsafe temperatures for as short a time as possible. It should be placed in a plastic bag to prevent any leakage from contaminating any other foods. After purchasing it should be taken home and refrigerated as soon as possible. In warm weather, be sure your vehicle is air-conditioned or bring a cooler along to store the chicken in while traveling home.


Raw or cooked chicken can be stored safely in a refrigerator at 40F or lower for several days. The amount of time that it can be refrigerated will depend on the freshness of the meat when purchased, the temperatures it is exposed to in transporting from the store to home refrigeration and the type of packaging used.


The chicken should be frozen as quickly as possible. The quicker it freezes the better it will be when thawed. To speed up the freezing process, place the package on the floor or against the wall of the freezer since these are the coldest parts.

For more information call your County Extension Agent

Sept 2005 - 2014 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods- Jewish Foods
This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article Bagels.