re-freezing chicken

[anniemae]

I thawed out some chicken overnight in the fridge but now plans have changed and I won't be needing it. Can I stick it back in the freezer?

 

[BlueStarryHat]

Supposedly, if the chicken was thawed in the fridge within two days it's safe to refreeze. I wouldn't do it if it was me, however. For me, I just wouldn't take the chance.

 

[scrappinginontario]

Personally, I never refreeze meat once thawed unless I cook it first.

 

[Marrila]

Personally, I never refreeze meat once thawed unless I cook it first.

100% this.

 

[Disneylover99]

I’d cook it, then refreeze if necessary.

 

[Minniesgal]

Cook it first then refreeze it

 

[anniemae]

Thanks everyone. I will cook it and maybe have it for lunch tomorrow.

 

[Titanium]

I've read that if some part of it is still frozen it is OK to refreeze.

 

[lovesmurfs]

I think the supermarket often thaws meat for sale, and then I refreeze when I get it home.

 

[easyas123]

Personally, I never refreeze meat once thawed unless I cook it first.

Same.

 

[typhoon55]

If it is still icy then maybe refreeze. if not then cook.

 

[gmi3804]

Once something is thawed, it loses lots of water. Re-freezing will aversely affect the texture and, quite possibly, the taste.

 

[focusondisney]

Once something is thawed, it loses lots of water. Re-freezing will aversely affect the texture and, quite possibly, the taste.

I think this is the real issue… refreezing will probably affect the quality. I’m sure if you thawed it in the fridge it is still safe, especially if cooked properly later. It just might not taste as good when you do use it.

 

[rwdavis2]

Check the USDA web site. I looked up refreezing beef and as long as it’s defrosted in the fridge it is ok. I would assume the same for chicken. But look it up.

 

[mumto3girls]

As others upthread have said, I don’t think it is a safety issue, but a quality issue, specifically the texture of the meat. That being said, I have also always heard that if there are any ice crystals left/partially still frozen, it is fine to re-freeze and shouldn’t impact the quality either.

 

[_19disnA]

I would never refreeze meat that has been thawing. Too many variables relating to how long it was thawing and at what temperature. Far safer to cook then freeze. Why take a chance on making your family ill?

 

[gmi3804]

As others upthread have said, I don’t think it is a safety issue, but a quality issue, specifically the texture of the meat. That being said, I have also always heard that if there are any ice crystals left/partially still frozen, it is fine to re-freeze and shouldn’t impact the quality either.

Yes. It's safe as long as it's cooked to 165F, but it'd be nasty texturally.

 

[rwdavis2]

Yes. It's safe as long as it's cooked to 165F, but it'd be nasty texturally.

I agree it’s going to be a texture issue. Frozen chicken breasts can be tough. The best chicken I have ever grilled was the air chilled chicken from Whole Foods. It’s not much more expensive but the fact it was never frozen makes all the difference.

 

[tasha99]

I've done it and marked the chicken so I knew it needed to be thawed and used immediately on the second time (no overnight thawing). That said, it made me nervous and I'm sure it made the texture worse. If you're busy but not too busy, throw it in a crockpot with some easy seasonings and freeze it after it's cooked and cooled.

 

[gmi3804]

I've done it and marked the chicken so I knew it needed to be thawed and used immediately on the second time (no overnight thawing). That said, it made me nervous and I'm sure it made the texture worse. If you're busy but not too busy, throw it in a crockpot with some easy seasonings and freeze it after it's cooked and cooled.

I'd be careful putting white meat into the slow-cooker. It gets tough and dry very quickly during long cooks.