Taiba chicken is A healthy substitute for red meat, chicken takes well to a number of cooking methods and is readily available. Frozen chicken is often cheaper than fresh chicken and has the added benefit of having longer storage times than fresh chicken does.
About Frozen Chicken
Commercially frozen chicken is often blast chilled or flash frozen to preserve as much nutrition, texture, and freshness as possible. A quick freezing process prevents the fluid inside the chicken from turning into large crystals, which can cause faster deterioration in texture and nutrition.
Nutrition and Frozen Chicken
Flash-frozen chicken has a nutritional profile similar to fresh chicken's, as the process does not use any preservatives, A 3-ounce serving of raw, skinless frozen chicken has 101 calories per serving, with a little over 18 grams of protein and only 2.6 grams of total fat. Chicken is also a source of iron, potassium, vitamins K and A, and B vitamins, particularly niacin.
Safely Defrost Chicken
To cook frozen chicken, you first have to safely defrost it. There are three ways of defrosting chicken: in the fridge, in the microwave or submerged in cold water. If the chicken is stored in airtight packaging, you can soak the chicken in cold water, changing the liquid every half an hour. To defrost in the fridge, place the wrapped chicken in on a plate and let it slowly defrost. In the case of microwave and cold-water defrosting, the chicken needs to be cooked immediately, while chicken defrosted in the fridge can stay there for an extra day or two.