This might be a no-brainer for most people, but I didn't know about this method until my Mother-In-law introduced me to it a couple years ago. My Mom always used the countertop method of thawing meat, but it may not be the safest method available and it is also not quite as quick as the method I will describe below.
To thaw chicken safely and quickly follow the steps below:
- Run a sink full of cold water - you need to use cold water here to avoid potential bacteria growth associated with warm/ hot water. Place chicken in sink.
- Change water every 30 minutes and replace with fresh cold water until chicken is completely thawed.
Some important notes:
- 1 lb of chicken will defrost in 1-2 hours using this method
- Don't use the sink for any other purpose during this time - this will help avoid contamination
- When chicken is done thawing rinse your sink out thoroughly with hot water and a good multi-purpose cleaner to kill any bacteria that may have accumulated
- This method works for any type of frozen meat - defrost times may vary depending on type and amount of meat
This is a pretty straightforward and efficient option for thawing frozen meat. A lot of people use their microwaves to thaw meat when they're in a hurry, but doing so can actually be dangerous as heating the meat during the defrost process gives bacteria a chance to grow and accumulate. As a result I would encourage you to use this method of thawing meat quickly and safely!
How do you usually defrost your frozen meat? What do you do to ensure you do it safely?