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Chicken in a large container (like a stock pot) with running room temperature water. (Or change the water frequently. I fill the container, let it sit for 10 minutes, then place chicken in another container and use the water from the first to water my plants. Repeat until chicken is thawed, appx. 20-30 minutes per pound.
Food thaws quicker under moving air or moving water. But I only do this if I need to thaw something quickly.
It's still better to plan ahead and thaw in the refrigerator.
That's what I was thinking but wasn't sure how safe it was to leave them out in room temp. Thanks again for all help. I normally defrost overnight in fridge but those are the sealed packs and this is bag o chicken deal
Of course if there is time, the ideal way is to put them in the fridge, but it sounds like this wasn't an option for you. If I can't do that, I use the putting them in water method or in desperation I do zap them. Leaving them out, covered and at room temp won't hurt if you are only going it for a short time, but it isn't the ideal way.
Frozen chicken breasts take hours to defrost in air, but only about ten minutes in water, because water conducts heat more efficiently than air.
Every time this subject comes up somebody says they just leave the chicken out on their counter all day, but US Government researchers say this is risky. If a restaurant can be cited for a food handling violation for doing that, why would you want to do it?
Leaving them out at room temp for any longer than an hour or 2 is not safe. In the refrigerator or under cool running water are the best ways.
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