Current Events > Can I just defrost the chicken in the fridge?

(+) Yeah! (+)

is that enough time?
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How long are you leaving it in the fridge for?
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HotLap posted...

How long are you leaving it in the fridge for?

36hrs i guess

oh and its only a 6lb so its not yuuuge
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No, just eat a chickencicle

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R1masher posted...

No, just eat a chickencicle

E. Colisicle
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Hanky_Bannister posted...

36hrs i guess

oh and its only a 6lb so its not yuuuge

yes thats fine. Youre supposed to defrost in the fridge anyway

metallica846 posted...

CruelBuffalo posted...

yes thats fine. Youre supposed to defrost in the fridge anyway

thats what i figured.
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How else would you defrost it?

metallica846 posted...

"Danger Zone" (40 F - 140 F)
Bacteria grow most rapidly in the range of temperatures between 40 F and 140 F, doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone." Never leave food out of refrigeration over 2 hours.

highway to the..
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Cleo_II posted...

How else would you defrost it?

I used to work at a restaurant that did it by placing it under running water. That place sucked.
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Cornmuffins posted...

Cleo_II posted...

How else would you defrost it?

I used to work at a restaurant that did it by placing it under running water. That place sucked.

yeah i do that with froz chicken breasts and stuff. never tried w/ whoel chickey.
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Cornmuffins posted...

I used to work at a restaurant that did it by placing it under running water. That place sucked.

I do that with seafood. Never heard of doing it with meats.

Cleo_II posted...

Cornmuffins posted...

I used to work at a restaurant that did it by placing it under running water. That place sucked.

I do that with seafood. Never heard of doing it with meats.

I do it all the time with meat. Hell sometimes I just leave things out on a plate in the kitchen overnight.

Despite all the cautionary tales about food safety I figure that if it's been in the freezer anything harmful is already dead, and a couple of hours on a countertop isn't gonna change that. Also it's about to go into a 450F oven, it's fine.
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Also the quickest way that I've tested (without cooking the meat) is to put it in a water bath with water at 150F thereabouts. The water quickly cools down so you need to refresh it every so often. So long as it doesn't stay about 140F for any amount of time. You'll thaw out chicken thighs in under half an hour like that.
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I thaw mine in a pan with warm water. Warm enough to get the job done in 30-40 minutes but not warm enough to start cooking it. Still in the freezer bag of course.

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metallica846 posted...

"Danger Zone" (40 F - 140 F)
Bacteria grow most rapidly in the range of temperatures between 40 F and 140 F, doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone." Never leave food out of refrigeration over 2 hours.

He said the fridge. The fridge is not the temperature danger zone.

Lost_All_Senses posted...

I thaw mine in a pan with warm water. Warm enough to get the job done in 30-40 minutes but not warm enough to start cooking it. Still in the freezer bag of course.

Yeah exactly this.
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For food safety purposes the fridge IS the preferred method. They say that both in school and in Servsafe.

Running water can't be too hot or cold, and risks reaching that 4 hours. Microwave risks accidentally cooking it