Can chicken legs be blanched while frozen

Chicken legs can usually be blanched directly when frozen, but blanching after thawing has a better effect. When blanching frozen chicken legs, there may be residual blood foam or meat tightness. After thawing, blanching can thoroughly remove the fishy smell and maintain tenderness. When chicken legs are blanched directly in a frozen state, the outer ice crystals melt quickly when exposed to heat, which may cause uneven temperature rise inside. High temperature can cause rapid coagulation of surface proteins, hindering the complete leakage of blood, and may leave a small amount of fishy odor after blanching. At the same time, rapid temperature differences can easily cause muscle fibers to contract, resulting in a slightly unpleasant taste. If time is tight, you can put the frozen chicken legs in cold water and slowly heat them over low heat to a slightly boiling state, extending the blanching time to help impurities precipitate. The blanching effect of completely thawed chicken legs is more ideal. Slow thawing in the refrigerator can reduce juice loss. After muscle tissue regains elasticity, boiling water can fully penetrate the gaps in the meat and take away blood foam. After thawing, a knife or hole can be cut on the surface of the chicken leg to promote the leakage of internal blood. Adding ginger slices, scallions or cooking wine when blanching can have a more significant effect on removing fishy smell. For cooking methods that pursue tender and smooth taste, such as White cut chicken, it is recommended to give priority to blanching after thawing.

Regardless of whether it is thawed or not, rinse the surface foam of the chicken leg with cold water after blanching to avoid further heating and affecting the meat quality. Frozen poultry meat may pose a risk of low-temperature bacteria such as Listeria monocytogenes. Ensure thorough cooking until the internal temperature exceeds 75 degrees Celsius. Long term frozen chicken legs are prone to oxidation of fat, and it is not recommended to consume them if there is a noticeable halal flavor. It is recommended to pack and freeze fresh chicken legs for daily storage, and consume them within three months for the best flavor.