How To Safely Defrost Meat & Roast A Whole Chicken

9 Reviews / 4.2 Average If you've never cooked a whole chicken before, I'm showing step-by-step how easy it is to roast in the oven. This is a great way to feed the whole family and have leftovers for other delicious meals. I've adapted this recipe from the Williams Sonoma French Cookbook. ↓ Jump to Recipe

Want to Save this Recipe?

Enter your email below & we'll send it straight to your inbox. Plus you'll get great new recipes from us every week!

Save Recipe

Δ

EmailSAVE

Cooking a whole chicken is economical, easy, and delicious. Once you decide to give up conventional, factory-farmed meat (that's oftentimes laced with antibiotics) and switch to the humanely-raised, organic variety instead, it's no secret that the price goes up. To offset this increase in cost you can do two things - select cuts of meat that are less expensive per pound (like a whole chicken) and/or eat less meat all together. Get the most out of your groceries with this guide on how to thaw chicken quickly, and safely before trying out the perfect rosemary chicken in the oven!

How to Thaw Chicken Quickly and Safely

For all those who have never cooked a whole chicken before...have no fear because it's easy to do! And this even applies to people like me who don't like to actually handle or touch whole, raw chickens. :) I normally cook whole chickens in my slow cooker, but have recently become fond of roasting chicken as well (details below).

Now before you get started, it's important to make sure you aren't trying to cook a frozen chicken. Easier said than done?

When I used to buy standard grocery store chicken this was never an issue, but now that I shop at the farmers' market I've found that almost all of the local meat is sold frozen. And just the other day I was supposed to be roasting a chicken that was—yes—still frozen, which prompted me to do some research on how to defrost chicken safely.

Time to safely defrost meat varies by method and weight of the frozen meat

The ideal way to defrost meat is in the fridge overnight.

• A small chicken or turkey (5 pounds or less) usually can defrost in 24 hours or less
• large whole chicken or turkey can take 2-3 days to safely defrost in a refrigerator

The next best method is to place the frozen meat in a plastic bag, or wrap it tightly in plastic wrap, and place it in a cold water bath. The USDA website recommends changing the water every 30 minutes. After using the cold water method for defrosting, it is best to cook the meat right away. Absolutely do not refreeze or refrigerate the raw meat for another day!

• Small packages of meat, chicken, or seafood (1 pound or less) can thaw in an hour or less
• 3-4 pound packages may take 2 or 3 hours
• A whole frozen chicken or turkey should be estimated by 30 minutes per pound

I admit that for years I used to just throw a frozen pack of meat on the counter for a few hours if I needed it in time for dinner. We obviously lived to tell about it with no problems, but what I've learned is that using cold water to defrost meat is not only safer but actually MUCH faster than just leaving it on the counter to fend for itself.

The USDA says "Perishable foods should never be thawed on the counter, or in hot water and must not be left at room temperature for more than two hours." Oops...better late than never I guess! If you want to know how to thaw chicken quickly and safely as possible, remember to keep these things in mind!

What to do if You're Unsure About Defrosting Meat

Since life just gets in the way sometimes, here are some more tips that might come in handy when you don't exactly remember to follow the rules above:

• If you accidentally defrost your meat in warm water (as I also did recently) - the USDA does not consider this to be a "safe" method - but if you want to roll the dice (which apparently my facebook community does a lot with no problems) be sure to cook the meat right away and cook it thoroughly.
• Two hours is the key number - perishable foods should "not be left at room temperature for more than two hours." I use this guideline when putting away leftovers and groceries as well. The USDA specifically advises to not leave perishable foods in the "Danger Zone" temperature range for more than 2 hours. The "Danger Zone" is between 40 and 140 °F (i.e. anything warmer than your fridge, but not warm enough to cook) and is when bacteria begins to multiply. Just say "no" to the multiplying bacteria (well, "bad" bacteria that is). :)
• When all else fails the USDA website says, "It is safe to cook foods from the frozen state. The cooking will take approximately 50% longer than the recommended time for fully thawed or fresh meat and poultry." Good to know!

There are many ways to enjoy this chicken. Try this Buffalo Chicken Pasta!

Rosemary Roasted Whole Chicken

If you've never cooked a whole chicken before, I'm showing step-by-step how easy it is to roast in the oven. This is a great way to feed the whole family and have leftovers for other delicious meals. I've adapted this recipe from the Williams Sonoma French Cookbook. 9 Reviews / 4.2 Average Prep Time: 10 minutes minsCook Time: 1 hour hrTotal Time: 1 hour hr 10 minutes mins Course: Dinner, HolidayCuisine: AmericanMethod: Freezer FriendlyDiet: Dairy Free, Egg Free, Gluten Free, Peanut/Tree Nut-Free Print Recipe Servings: 1 whole chicken Save Recipe Saved!

Ingredients ½x1x2x...

• 1 tablespoon rosemary (fresh, chopped)
• 4 cloves garlic (minced)
• ¼ cup lemon juice (freshly squeezed, with lemon peel reserved)
• ¼ cup olive oil (+ extra for roasting rack)
• ½ teaspoon salt
• pepper (to taste)
• 1 whole chicken (3 to 4 lbs in size)

Instructions

• Preheat the oven to 425 degrees F. Place the roasting rack (or cooling rack) on a baking sheet or roasting pan and brush the rack with oil. Set aside.
• In a small bowl mix together the rosemary, garlic, lemon juice, olive oil, salt and pepper.
• Remove any giblets or bag of "parts" that may be stored inside the chicken. Reserve for another use (like stock or gravy) or discard.
• Place the chicken on the prepared rack with the breast side down. Brush a little less than half of the oil mixture on the top and sides of the chicken. Turn the chicken over so the breast side is now up. Pour a little bit of the olive oil mixture inside the cavity and brush the remaining oil on the top and sides. Stick the reserved lemon peel inside the cavity (as much of it as you can fit).
• Put the chicken in the oven and then use a measuring cup (or small bowl) with a pour spout to add 2 to 3 cups of water into the bottom of the roasting pan or baking sheet. Roast the chicken for 45 minutes to an hour or so depending on the size, or until the thermometer inserted into the thickest part of the thigh reads 170 degrees F (don't leave it inserted while baking). Check on it a couple times while cooking and add more water to the bottom of the pan if necessary.
• Let the chicken cool before carving. Serve "as is" or dice it, shred it, or chop it so you can add it to another dish!
• And don't forget to make overnight chicken stock in your slow cooker with the bones!

Notes

We recommend organic ingredients when feasible. Cooking time can vary quite a bit based on the size of the chicken. Nutrition Facts Nutrition Facts Rosemary Roasted Whole Chicken Amount Per Serving Calories 517 Calories from Fat 495 % Daily Value* Fat 55g85%Saturated Fat 8g50%Cholesterol 1mg0%Sodium 1168mg51%Potassium 111mg3%Carbohydrates 9g3%Fiber 1g4%Sugar 2g2%Protein 1g2% Vitamin A 65IU1%Vitamin C 28.5mg35%Calcium 47mg5%Iron 1.1mg6% * Percent Daily Values are based on a 2000 calorie diet. Want weekly REAL FOOD meal plans made for you?→ Check It Out