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.

Handling

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.

For more information call your County Extension Agent