To defrost chicken quickly and safely, you have three main effective methods:

1. Cold Water Method (Fast and Safe)

• Place the chicken in a sealed, leak-proof plastic bag to prevent contamination.
• Submerge the bag in a large bowl or sink filled with cold water.
• Change the water every 30 minutes to keep it cold.
• Small cuts of chicken (about 500g) typically defrost in about 1 hour; larger pieces take longer.
• Cook the chicken immediately after thawing.
  This method is the quickest safe way without using heat and prevents bacterial growth

2. Microwave Method (Quickest but Requires Care)

• Place chicken on a microwave-safe plate.
• Use the microwave’s defrost setting in short intervals (about 1 minute at a time).
• Check frequently to avoid cooking the edges.
• Cook the chicken immediately after thawing.
  This method is fastest but can partially cook the chicken if not monitored closely

3. Refrigerator Method (Slow but Safest)

• Place chicken in a sealed bag on a plate to catch drips.
• Leave in the fridge for several hours or overnight (about 5 hours per 450g).
• Keeps chicken at a safe temperature throughout.
• Can keep defrosted chicken in the fridge for up to 24 hours before cooking.
  Best for planning ahead but not fast

Additional Tips

• Do NOT use warm or hot water to thaw chicken, as it promotes bacterial growth

• Running cold water over the bagged chicken can speed thawing slightly compared to still water

• For very quick thawing (around 10 minutes), some hacks use room temperature water with vinegar and salt, but these are less commonly recommended and should be used with caution

• Cooking chicken from frozen is possible but may result in uneven cooking and longer cooking times

In summary, the cold water method offers the best balance of speed and safety for defrosting chicken quickly, followed by the microwave method if you need it done in minutes and can cook immediately afterward