How to thaw chicken

You’ve planned a delicious dinner, but as you rummage through the freezer, you realize the chicken you intended to use is still solidly frozen. With guests arriving in just a couple of hours and no time for a slow thawing process, you start to panic. How on earth can you safely thaw that chicken in time to avoid a culinary catastrophe? Let’s explore the best methods to get that chicken ready for the grill or oven, ensuring it’s both safe and delicious.

To thaw chicken safely, you have three main options: the refrigerator, cold water, or the microwave. The safest method is to thaw chicken in the refrigerator, which allows it to defrost gradually at a safe temperature. For faster thawing, you can submerge the chicken in its packaging in cold water. Change the water every 30 minutes to keep it cold. If you’re in a real hurry, the microwave can be used, but be careful to cook the chicken immediately after thawing, as parts may begin to cook during the process.

When employing the refrigerator method, place the chicken on a plate or in a container to catch any drips, and simply let it thaw for several hours or overnight, depending on the size. This method is the most recommended because it keeps the chicken at a safe temperature throughout the thawing process.

If you need the chicken thawed in less than an hour, the cold water method is your best bet. First, ensure the chicken is in a watertight plastic bag to prevent water absorption. Then, submerge the chicken in a bowl of cold water, changing the water every 30 minutes to keep it cold. A small chicken might thaw in about an hour, while larger pieces might take a bit longer.

The microwave method is the quickest way to thaw chicken, but it requires a bit of caution. Use the defrost setting based on the weight of the chicken, but keep an eye on it to prevent any parts from cooking. Once done, you must cook it immediately, as some areas of the chicken might have started cooking during the microwave thawing process.