This is how 80% of people defrost chicken - and it's wrong
Since defrosting meat takes a lot of time, many people use dangerous methods to try to speed up the process.
In particular, when they are in a hurry to speed up the defrosting of chicken meat. But in this case, there is a high risk of active reproduction of bacteria in the meat.
And why are they dangerous? You can catch salmonella, Campylobacter bacteria, E. coli, etc.
One of the safest options is to defrost chicken in the refrigerator, where the temperature is higher than in the freezer, so the meat will gradually defrost.
You need to put the chicken in a bowl and put it on the bottom shelf of the refrigerator. Then we wait.
But this is the downside of this method: the process is quite long. Completely defrosting a kilo of meat takes half a day.
However, there are options that will help you defrost the product fairly quickly.
Method number one - defrosting in a bowl of cold water (warm water will spoil the meat). For each half kilo you will need about half an hour.
The second method is a microwave (ideally with a defrosting function). You just need to turn the meat over from time to time.
Method three : place the chicken in the oven at a temperature of around 55-75 degrees. Turn it over periodically to ensure uniform defrosting.
