Can You Refreeze Chicken? Food Experts Weigh In

Better Safe Than Sorry: Know When to Discard Your Thawed Poultry

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Have you ever taken frozen chicken out to thaw, only to end up ordering pizza instead? No worries; it happens to the best of us! Chicken is often a go-to for meal planning, and you might think you can simply pop it back into the freezer for another time. This not only reduces food waste but can also extend the time before your next grocery run. But what if your frozen chicken has thawed? Is it safe to refreeze it? After all, no one wants to risk food poisoning for dinner.

The USDA states that raw chicken pieces—like thighs, tenders, and breasts—can be kept in the freezer for up to nine months, while whole chickens can stay frozen for a year. Cooked chicken, however, has a shorter shelf life of around four months. It’s important to note that thawed chicken comes with its own set of guidelines for safe refreezing and consumption. You can safely defrost chicken in the refrigerator, in cold water, or in the microwave, but only chicken that has thawed in the fridge can be refrozen.

Still unsure? We reached out to food safety experts for insights on refreezing thawed chicken, best-by dates, and potential food safety issues.

Is It Safe to Refreeze Chicken After Thawing?

“There are a few scenarios to consider,” explains Lily Thompson, a registered dietitian and founder of Healthful Choices. “Refreezing defrosted raw chicken is different from refreezing cooked chicken. Both can be refrozen, but it’s crucial to follow safety guidelines during thawing,” she adds. Not adhering to USDA standards can increase the risk of foodborne illnesses due to bacteria growth.

The USDA recommends that chicken be thawed in the refrigerator for optimal safety. “Thawing chicken at room temperature is not advisable because bacteria multiply rapidly outside of the fridge. If you thawed your chicken on the counter, you should not refreeze it,” says nutritionist Jane Kelly from NutriSmart.

Is Refreezing Thawed Chicken Bad?

This is a bit of a tricky question. In brief, if the chicken has been thawed safely in the fridge for 48 hours or less, it can be refrozen without concern. However, if it was not thawed properly, refreezing could be dangerous. “Chicken poses a high risk of food poisoning if not thawed or cooked correctly, as it can harbor bacteria like Campylobacter or Salmonella,” warns Kelly. While cooking chicken can kill surface bacteria, it may not eliminate toxins produced by these bacteria, which can still lead to food poisoning. When in doubt, it’s better to err on the side of caution.

In terms of flavor, refreezing chicken can impact its taste and texture. “You might notice a difference when reheating refrozen chicken due to moisture loss during thawing. If a dish tastes off, it could be the chicken, not your cooking,” Thompson suggests.

How to Refreeze Chicken Safely

Follow these USDA guidelines when it comes to refreezing both raw and cooked chicken:

If you thaw raw chicken and choose not to cook it, you can refreeze it within 48 hours.
Leftover cooked chicken can be refrozen within three to four days.
If you thawed cooked chicken (for instance, you cooked raw chicken, then froze leftovers), uneaten portions can be refrozen.

Regardless of whether the chicken is raw or cooked, it should not be left out of refrigeration for more than two hours (or one hour in temperatures above 90°F). If it does, it’s best to discard it. “Raw chicken typically lasts in the fridge for one to two days, while cooked chicken can last three to five days, so avoid refreezing anything that exceeds these timeframes,” Kelly notes.

How Many Times Can You Refreeze Chicken?

Thompson strongly recommends only refreezing chicken once to maintain food safety and quality. For example, if you cooked frozen raw chicken on a Monday, leftovers should go back in the freezer by Friday at the latest. You can thaw and heat those leftovers on Sunday, but any uneaten portions shouldn’t be refrozen again.

Safe Methods for Defrosting Chicken

To keep bacteria growth at bay, knowing how to defrost chicken safely is equally important. Here are some recommended methods:

Refrigerator: Place frozen chicken in the fridge for one to two days, ensuring the temperature is at 40°F or lower. Store it in a plastic bag or container and cook it within the next couple of days.
Cold Water: Submerge the chicken in a pot or freezer bag filled with cold water, changing the water every 30 minutes. Cook the chicken immediately after it’s thawed.
Microwave: Use a microwave-safe container to defrost only the amount you plan to use, cooking it right after. Clean the microwave afterwards.

You can also cook chicken directly from frozen. If you’re pressed for time, consider making a chicken soup or sauce, but be sure to cook it thoroughly. Instant Pots and pressure cookers are excellent for quickly cooking frozen meat, but avoid slow cookers as they can foster bacterial growth.

How to Purchase Chicken Safely

If you use reusable bags for grocery shopping, try to designate a specific bag for raw meat each time. Wipe the bag clean regularly. When selecting chicken, avoid any packages with leaks and check expiration dates. It’s generally best to pick up frozen and cold items at the end of your shopping trip to keep them fresh.

With this knowledge, you’re now equipped to manage your chicken supply wisely, reducing waste and ensuring safety.

For more information on similar topics, check out this related blog post and learn more about food safety at Intracervical Insemination, an authority on this subject. You can also refer to this excellent resource on pregnancy and home insemination.

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Summary

Refreezing chicken is safe under certain conditions. Thawed chicken can be refrozen if it was defrosted in the refrigerator and used within 48 hours. However, if chicken is thawed improperly, refreezing could pose health risks. It’s advised to refreeze chicken only once, and knowing safe defrosting methods is crucial for preventing bacteria growth.