The mistake that “everybody makes.”
Scare quotes because I in fact have never done this. These days, I freeze it myself in a vacuum-seal bag, and when I want to thaw it, I throw it in the sous vide, set at room temperature.
The mistake that “everybody makes.”
Scare quotes because I in fact have never done this. These days, I freeze it myself in a vacuum-seal bag, and when I want to thaw it, I throw it in the sous vide, set at room temperature.
I set frozen chicken in the fridge for 24-36 hours to thaw. If I need to thaw it quickly, because I forgot to put it in the fridge, I leave it in its bag and thaw it in warm water in the sink. In either case it isn’t exposed to air when thawed and going into the oven/frying pan etc.