Defrosting chicken on counter

There are three safe ways to thaw chicken, according to the USDA. One method skips thawing altogether.

This is the fastest method, but remember: Chicken must be cooked immediately after you thaw it using a microwave.

That’s because microwaves heat poultry to a temperature between 40 and 140ºF (4.4 and 60ºC), which bacteria thrive in.

Only cooking the chicken to proper temperatures will kill the potentially dangerous bacteria.

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This should take two to three hours.

To use this method:

1. Place the chicken in a leakproof plastic bag. This will stop the water from damaging the meat tissue as well as any bacteria from infecting the food.

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6. Fill a large bowl or your kitchen sink with cold water. Submerge the bagged chicken.
7. Change out the water every 30 minutes.

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This method requires the most preparation, but it’s the most highly recommended.

Chicken typically takes a full day to thaw, so plan your meals in

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