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Old 12-10-2007, 06:56 AM   #1
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ISO help/advice with thawed chicken

I took a whole chicken out of the freezer to thaw in the fridge on Thursday.
Saturday it was still half frozen.
It's ready today. Do you think it's ok 1 more day or should we have chicken for dinner tonight?

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Old 12-10-2007, 07:08 AM   #2
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Today would be best
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Old 12-10-2007, 07:09 AM   #3
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If it was not kept in the refrigerator for days before you froze it, it should be OK for another day.
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Old 12-10-2007, 07:42 AM   #4
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It went straight to the deep freeze.
I could do it either day, I was just thinking I could break in my new oven with it tomorrow, but thanks to Andy I have a path shoveled to the grill already (casserole was great BTW!) so I could throw it there. It may even getup to 20 today....... ABOVE zero!
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Old 12-10-2007, 08:15 AM   #5
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I would cook it today, but chicken and I don't seem to have much luck as far as spoiling is concerned.
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Old 12-10-2007, 09:04 AM   #6
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Do the senses check on it today and if it is okay now it should still be fine to cook tomorrow on the new range. If anything is iffy, or heading to iffy-dom, do it now.

Either way you can make yourself a nice pot of chicken soup to help get well again, although you "sound" better.
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Old 12-10-2007, 09:08 AM   #7
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Before I leave for work, I'll take the chicken out of the freezer and put it in a large plastic bowl filled with cold water and place it in my sink. I'll weigh the chicken down with a couple dinner plates. When I come home from work (about 9 hrs later) it's defrosted. No muss, no fuss.
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Old 12-10-2007, 09:10 AM   #8
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Didn't think the water method was recommended anymore but don't really want to relaunch the food safety debate!!!! :-)
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Old 12-10-2007, 10:40 AM   #9
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Quote:
Originally Posted by Bilby View Post
Didn't think the water method was recommended anymore but don't really want to relaunch the food safety debate!!!! :-)
You're right, Bilby. It's an invitation to food poisoning.
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Old 12-10-2007, 11:15 AM   #10
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You're right, Bilby. It's an invitation to food poisoning.
lol - The chicken is still around 45 deg. F by the time I get home. I still have to unwrap it and let it sit for 20 minutes before cooking. What temp do you think they are at when they sit on the shelf at the supermarket all day? Sometimes, if I remember, I'll take the meat out before I go to bed, then put it in the fridge in the morning and cook it at night.

The only time I don't defrost during the day is in the middle of summer.
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