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How do i deforst chicken breast - Microwave Ovens

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There are three recommended ways to defrost chicken: in the refrigerator, in cold running water and in the microwave. Never defrost chicken on the counter or in other locations. It's best to plan ahead for slow, safe thawing in the refrigerator. Boneless chicken breasts will usually defrost overnight. Bone-in parts and whole chickens may take 1 to 2 days or longer. Once the raw chicken defrosts, it can be kept in the refrigerator an additional day or two before cooking. During this time, if chicken defrosted in the refrigerator is not used, it can safely be refrozen without cooking first.

Chicken may be defrosted in cold water in its airtight packaging or in a leak proof bag. Submerge the bird or cut-up parts in cold water, changing the water every 30 minutes to be sure it stays cold. A whole (3 to 4 pound (1 to 2 kg)) broiler fryer or package of parts should defrost in 2 to 3 hours. A 1-pound (500 g) package of boneless breasts will defrost in an hour or less.

Also, Chicken in original packaging may be defrosted on a counter top.

Chicken defrosted in the microwave should be cooked immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present wouldn't have been destroyed. Foods defrosted in the microwave or by the cold water method should be cooked before refreezing.

Do not cook frozen chicken in the microwave or in a slow cooker. However, chicken can be cooked from the frozen state in the oven or on the stove. The cooking time may be about 50% longer. Some advise against cooking frozen meat and poultry altogether; with chicken, always check the temperature with a food thermometer to ensure proper cooking.

Posted on Dec 03, 2012

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Put in ziplock bag. Submerge in cold water for about 1hour.

Posted on Dec 03, 2012

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SOURCE: Convection baking only one one side

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Posted on Nov 02, 2006

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