How do I thaw frozen meat safely?
Thaw in the fridge, in cold water or in the microwave, never on the counter.
The safest way to thaw meat is in the fridge. Leaving it on the counter lets bacteria multiply in the outer layers while the middle is still frozen.
Plan ahead because thawing in the fridge takes time.
In the fridge
Place meat on a tray on the bottom shelf. Small cuts take a few hours, while a whole chicken can take a day or more.
In cold water
Seal the meat in a leak-proof bag and submerge in cold water, changing it every 30 minutes. Cook it straight away.
In the microwave
Use the defrost setting and cook immediately afterwards. Once thawed, do not refreeze raw meat unless it has been cooked.
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