How to thaw chicken?

[Just Kate]

I'm one of those people who always respond to the "Would you eat this?" threads with a firm NO, so please keep that in mind when answering  ;)

 

I have a package of frozen chicken breasts that I would like to cook tonight. What are my best ways for thawing? Oh, and I don't have a working microwave, so that option is out. Any other (quick, safe) options?

[LucyStoner]

It's safe to thaw on the counter if you cook them tonight and don't refreeze. You can also thaw under a constant stream of slowing running water.

[LucyStoner]

Oops. 2x post.

[KatieJ]

They will thaw fairly quickly on the counter. Move them fridge later if you are not ready to cook them.

[Tanaqui]

Cool running water will do it. That's definitely the safest way of fast thawing, and since you're definitely a fan of safe that's what I recommend. Once they're thawed, put them back in the fridge until you cook them.

[Aiden]

I would not thaw on the counter--room temperature is not cold enough to keep bacteria from growing, though you're *probably* safe enough since you'll be cooking it so soon.

 

However, I do often thaw chicken and other meat in a sink/bowl/ziploc bag of cold water. It's safest to change the water every so often to make sure it stays cold, though I usually don't do that. I find that the heat that's transferred from the water to the meat is enough to keep the water cold enough for my comfort levels.

[LucyStoner]

Raise your hand if you thaw chicken on the counter. Probably most of us do. I don't have room in my fridge to thaw anyhing larger than a 1 pound chub of sausage. So sink or counter it is.

 

Stagnant water that's not being changed on the counter isn't any safer than just on the counter. Under running water is slightly faster and safer. But honestly, I mostly don't thaw under running water unless it's something I need thawed faster or something large that will take a long time to thaw in hot weather.

[speedmom4]

I always thaw chicken on the counter. I cook it well and have never had any issues.

 

Elise in NC

[zoobie]

I thaw in cold water.

[Liz CA]

Another cold water "thawer" here. Immerse package in a pot with enough cold water to cover chicken. It will likely be thawed within 2 hours or less depending on size.

It is important that the water is very cold so you don't partially heat it up and enable bacteria to grow.

[chocolatechip]

I'd just thaw it on the counter.

 

I have been known to thaw ground beef, bacon, ect. in hot water when discovering the forgotten frozen state of said articles when I was ready to start cooking. (I know, the Food Safety police are on their way to arrest me now. . .)

[SparklyUnicorn]

Raise your hand if you thaw chicken on the counter. Probably most of us do. I don't have room in my fridge to thaw anyhing larger than a 1 pound chub of sausage. So sink or counter it is.

 

Stagnant water that's not being changed on the counter isn't any safer than just on the counter. Under running water is slightly faster and safer. But honestly, I mostly don't thaw under running water unless it's something I need thawed faster or something large that will take a long time to thaw in hot weather.

 

I thaw everything on the counter. 

[Pawz4me]

I thaw chicken/beef in water.  I try to change the water every 30 minutes, but usually I forget and go longer than that.  I've never heard of using running water.