Chicken – How long will previously-frozen vacuum-packed chicken last in the fridge

I have always made sure that I only defrost enough to meet the needs of the moment for sushi. If you cut the blocks into 4 to 8 rolls worth, they should defrost under running water in just fifteen to twenty minutes, just about the time it takes me to do a batch of sushi rice. That said, fish once defrosted will start to lose flavor immediately but will remain edible for 2 days. Once it starts to smell, get rid of it immediately, and I would play it very safe on that "starts to smell" the faintest whiff should be enough to send it to the bin.

The issue here is not the refreezing after cooking, but rather the method of initial thawing.

Thawing methods should ensure that food does not enter and stay in the danger zone (40 F - 140 F, 40 C) for any longer than absolutely necessary, and certainly not for time measured in hours. Doing so risks the growth of pathogens and resultant foodborn illness.

Thawing foods by leaving them out at room temperature—especially, for example, while you go to work—is not a good idea for a couple of reasons. The food on the outside may be too warm before the center is thawed; and if not monitored, there is no way to know when it about to enter unsafe temperatures.

The recommended methods of thawing are:

• In the refrigerator
• As part of the cooking process
• Under flowing cool water
• In the microwave

One or more of these may be appropriate depending on the food item and how it will be prepared.

You should use one of these methods to thaw your chicken.

Assuming that food has been treated safely throughout its lifetime including during thawing, there is no safety reason why it cannot be refrozen. This may reduce quality and affect texture, but it is not a safety issue.