Why is it bad to refreeze raw chicken meat?

There are a few reasons why it is not recommended to refreeze raw chicken meat.

* Food safety concerns. When raw chicken is frozen, the water in the meat turns to ice crystals. When the chicken is thawed, the ice crystals melt and release water, which can contain bacteria. If the chicken is then refrozen, the bacteria can multiply and potentially cause food poisoning.

* Loss of quality. When raw chicken is frozen and thawed multiple times, the quality of the meat can deteriorate. The meat can become tough, dry, and flavorless.

* Increased risk of freezer burn. Each time raw chicken is frozen and thawed, it loses moisture, increasing the risk of freezer burn. Freezer burn can make the chicken tough and chewy and can also alter the flavor of the meat.

For these reasons, it is best to cook raw chicken within two days of thawing it. If you must freeze raw chicken, it is best to do so only once and to cook it within four days of thawing it.