Thawing Chicken

Everyone I have ever spoken to has said thawing chicken can only be done 3 ways:

The fridge, Cold water in the sink, or Micorwave.

My roomate just said it doesnt matter because when you cook it you will kill anything in it anyways. So he suggests its ok to thaw in hot water, or just out on the counter.

Can anyone tell me what the right answer is?
Slow thawing reduces the juice loss from ice crystals as well as texture damage from rapid thawing.

Keep it cold while thawing is to reduce the chance of bacterial contamination. I’d say for small pieces that you do NOT plan on refreezing, using some warm water should be fine. Don’t want it hot enough that it starts cooking the meat.

If you need to thaw fast, put it in a zip-top bag, squeeze the air out, put it in a bowl, and then run cold water over it. Keep the water running on it for the entire process.

Thawing thick cuts of meat in a microwave can cause the outside of the meat to be damaged, become mushy, or start cooking before the inside is completely thawed.

In the end… Just don’t freeze stuff

Slow thawing reduces the juice loss from ice crystals as well as texture damage from rapid thawing.

Keep it cold while thawing is to reduce the chance of bacterial contamination. I’d say for small pieces that you do NOT plan on refreezing, using some warm water should be fine. Don’t want it hot enough that it starts cooking the meat.

If you need to thaw fast, put it in a zip-top bag, squeeze the air out, put it in a bowl, and then run cold water over it. Keep the water running on it for the entire process.

Thawing thick cuts of meat in a microwave can cause the outside of the meat to be damaged, become mushy, or start cooking before the inside is completely thawed.

In the end… Just don’t freeze stuff

I do all my shopping for the week in one day so i freeze everything so I don’t risk it spoiling. I try to defrost everything in the fridge and I’ve noticed it does make it taste better.
I zap it for about 7 minutes in the microwave at half power. The outside thaws but the center is still frozen. If I cook it on the grill, no harm it tastes great. If I cook it on the forman it’s not the best.

In the end, I dont really care. Im not eating the chicken for the flavor, Im eating it for nourishment. Just as long as it is cooked and gets into my stomach, Im happy. Of course this only applies for when Im making it for myself at home.

I usually go twice a week. One stop is usually just to get stuff that spoils quickly like chicken or beef. It works so I don’t have to freeze stuff.

Another note I forgot to add, if you thaw with warm water, it’s going to change your cooking times than what you’re probably use to.

I zap it for about 7 minutes in the microwave at half power. The outside thaws but the center is still frozen. If I cook it on the grill, no harm it tastes great. If I cook it on the forman it’s not the best.

In the end, I dont really care. Im not eating the chicken for the flavor, Im eating it for nourishment. Just as long as it is cooked and gets into my stomach, Im happy. Of course this only applies for when Im making it for myself at home.

And yet just a little care and not much more work can give you something that tastes good instead of not caring that it’s a dried out piece of chicken.

i do almost all my thawing by placing said items under running water in the sink

(or if its going to take too long, then i just make sure they are sealed (ziplock?) and dunk em ina bucket of cold water and keep them submerged
Every week I leave 11-14 chicken breasts on the counter for 8 hours (Sometimes 10-12) to unthaw. Been doing it for the past 2 years without a problem.

I subscribe to the theory that the worst thing that can happen to the chicken is that bacteria can grow. And since I cook my chicken thoroughly (180deg F in the center) it should be perfectly fine.