Do you plan to prepare chicken kept in your freezer tonight? Before passing it in the pan or in the oven, the defrosting of this meat is not an option but an essential step. Here is why, according to dietician Julie Boët.
Chicken, high -risk meat
“”Chicken, like any raw poultry, can house pathogenic bacteria such as Salmonella or Campylobacter“, Explains Julie Boët. These microorganisms are often present in the poultry intestine, in their skin or on the surface of the meat. When frozen, these bacteria do not disappear, they are simply” sleepy “.
“”When you go directly to cooking without complete defrosting, certain areas of the flesh remain cold or frozen, which prevents you from reaching the temperature necessary to kill bacteria “specifies the dietician.
Result: insufficiently cooked pieces, where germs survive and can cause digestive disorders or sometimes severe poisoning.
Why is chicken particularly sensitive?
Julie Boët recalls that chicken is particularly at risk for two main reasons: its texture and high humidity. “”These two factors make the installation of bacteria easier, and some parts are thicker, therefore slower to reach a safe temperature if they are partially frozen “.
Indeed, thick areas such as the center of a thigh, the joint or the sternum are the most problematic. They take more time to cook, which increases the risk that they still house Salmonella Or Campylobacter.
The consequences are known: diarrhea, fever, cramps, nausea, vomiting …
And for the most fragile, such as children, the elderly, pregnant women or immunocompromised people, the effects can be much more serious.
Good defrosting methods
The best solution remains anticipation. “”The safest defrosting method is to plan your meal in advance, taking out the chicken from the freezer and placing it in your refrigerator“, Recommends Julie Boët.
By remaining at a temperature below 4 to 5 ° C, bacteria cannot proliferate quickly. She also advises to place the poultry in a container or on a tray to prevent her “juice” from contaminating other foods.
Are you running out of time? Rest assured, two alternatives exist:
- Cold water, provided you use waterproof packaging, with a water change every 30 minutes. But once the meat is softened, it must be cooked immediately;
- The microwave is also possible in defrosting mode or at low power.
“”The meat must be constantly monitored because some areas can start cooking while others remain frozen. If we choose this type of method, there is no time to waste, cooking must also be fast“Concludes the dietician.