Thawing poultry: You have to be aware of this

If you have frozen poultry, there are a few things to consider when defrosting. We summarized what is particularly important and what you can do wrong in our home article.

Thawing poultry - you should be aware of this

• Time: You can only thaw poultry meat very slowly. You should never put it in the microwave and thaw it there. Otherwise, the meat may not be thawed evenly and completely. It may then not be possible to prepare it evenly. Often, there are still un-cooked spots that you should not eat.
• Tip: Always thaw your poultry meat slowly in the refrigerator. You should allow a little more time for security. You should expect between five and six hours of defrosting time for about 500 grams of poultry. You should cut larger pieces beforehand or freeze the poultry smaller.
• Storage: During thawing, you should put the poultry in a sieve and place it over a bowl or mug. Then the thawing juice can simply run off and your poultry is not in the liquid for several hours. Also, always remove the foil when you defrost the poultry.

Thawing poultry should be avoided

• Process thawed poultry as directly as possible, at the latest after a few hours. If you leave the meat lying longer, dangerous germs will quickly form.
• Do not defrost poultry meat that has been frozen for more than six months. The taste suffers from the long time in the cold, but the quality also decreases over time.
• It is important that you cool the poultry even when thawed. It should not be removed from the refrigerator before the actual preparation, not even to leave it for half an hour. If you want to marinate it and don't prepare it straight away, put it back in the fridge.

In our next home article you will read which important tips you should consider if you want to freeze meat.