what is the best way to thaw out pieces of chicken breast?

Answer 1

I defrost almost all of my meat in the microwave. It does a great job as long as you pick the right amount of defrosting time. Each microwave is different so be sure and look in your microwave users guide or experiment with using different times. Plus, it never hurts to leave your meat a little frozen when you start cooking it.

Answer 2

Put them in a sealed container then place that in warm water. Keep checking on them should take about 15-20 min to thaw out.

Answer 3

Put them in a big bowl and cover them by an inch with water.

Microwave until thawed.

The water will absorb the heat and prevent the chicken from cooking or becoming dry.

For 6 chicken boneless, skinless thighs I microwave for 7 minutes.

Answer 4

I have always just left mine covered on the bench overnight When you wake up in the morning its almost completly thawed. Just wanted to add, the chicken is obviously frozen solid so therefore is not much chance of bateria forming in the short time it is left out.

Answer 5

You can thaw them out in a baggy in warm water if you are pressed for time. If you have the time I would strongly suggest thawing them overnight in the refrigerator to avoid any chance of salmonella. I also do this with Turkey also. It is better to be safe then sorry!

Answer 6

Sealed platic baggy in warm water is the only way.

Microwaving will cook edges of the chicken and leaving them out takes a while longer.

Answer 7

you are able to thaw something in the microwave on the defrost putting. in simple terms ck it 0.5 way via the time to verify if its sufficient for you. some microwaves have a putting on the panel that announces defrost meat..

Answer 8

NEITHER of those, dont leave it at room temp. and dont put warm water over it.
leaving it out at room temp is a breeding ground for bacteria.
and running under water, waterlogs it, and it will turn with and basicly cook.
leave it in the fridge, a day or two before.
thats the best way.

Answer 9

Please do not do it any other way than in the refridgerator. On the bottom shelf so if it drips it spills on nothing. you have to be extremely careful with chicken. But with all meats slow defrost in the fridge is the safest and most hygienic way.

Answer 10

if you have enough time, put it in the fridge the day before (don't forget to put a plate under the package, or it could leak), in the sink with cold water (warm can invite unwanted bacteria growth). The uncooked juices can contain salmonella.