Step 1

Place chicken in a microwave-safe dish and set microwave to defrost.

Step 2

Cook 2-3 minutes at a time, then check it, and put it in for another 2-3 minutes, until it's done. Flip or reposition it each time you check to help it thaw more evenly.

Step 3

Once defrosted (middle is no longer frozen), cook it immediately.

Step 4

Place chicken in an airtight, leak-proof, resealable bag. It’s important that no water can get into the bag.

Step 5

Fill a large bowl with COLD water. Do not use hot or warm water, as that will start to cook the meat. You can fill your sink with cold water and use that instead of a bowl. Either way, make sure there is room to submerge the chicken.

Step 6

Place the chicken (in the bag) in the cold water and let it sit. Change the water at least every 25-30 minutes to make sure it stays COLD. The water will warm up as it sits, so changing it is important.

Step 7

Keep changing the water until chicken has fully thawed, then cook immediately.

Step 8

One pound or less of boneless chicken should only take about an hour. More than a pound, or bone-in pieces, will need 2-3 hours. Cook immediately after thawing.

Step 9

Keep the chicken in its packaging, place it in the fridge, and simply let it sit. I recommend placing it on the bottom shelf of your fridge, apart from other meats or poultry, just in case there is any leakage as it thaws.

Step 10

24 hours should be enough time for smaller amounts to fully thaw. If you have a whole chicken, give it up to 2 days to thaw.

Step 11

It can sit in the fridge up to 2 days after it has been defrosted. You can safely return it to the freezer if you decide not to cook it.