Placing multiple pieces of chicken in the same bag is okay as long as you are able to lay the meat in a single layer.
Water around this temperature is not hot enough to melt the plastic into your food, but it will cook the chicken a little if you aren’t careful. To prevent this, avoid using water hotter than 140 °F (60 °C).
If you heated the water on the stove, remember to move the pot off of the heat source to prevent it from warming further. Thaw large cuts of chicken in the microwave or in cold water. If you try thawing them in hot water, bacteria will spread, potentially making you sick!
If you notice that a piece of meat is going to take longer than 30 minutes to defrost, get it out of the water immediately and finish it in the microwave.
Once a piece of meat reaches 40 °F (4 °C), bacteria starts multiplying at a rapid rate. Leaving the chicken in the water keeps it at this temperature for too long, making it unsafe to eat.
The exception to the plastic wrap rule is when the chicken comes in a microwaveable bag. Check the labels and instructions for recommendations. If you don’t see anything indicating that the plastic can be microwaved, don’t risk it.
Cuts defrost at different rates depending on their size. To make the defrosting process smoother, try pounding pieces to a similar thickness with a mallet or another blunt object.
Check your microwave’s owners manual for instructions on how to adjust the power setting. Most models have a “power level” button that makes defrosting a breeze. It’s also important to know your microwave manufacturer’s recommendations, to avoid accidentally cooking the chicken.
Leaving the chicken in for too long will cause the outer edges to cook. Only defrost the chicken for 2 minutes or less at a time and always use a low power setting.
If you notice cold spots, continue to defrost the chicken for 30 seconds at a time. The center of each cut thaws last, so be sure to check it each time. Moving the chicken around helps, especially if you don’t have a rotating tray in your microwave. Position the coldest parts near the microwave’s heat source to encourage them to thaw
The plastic wrapping around store-bought chickens is generally waterproof, making a cold water bath the fastest way to defrost them.
Water above 40 °F (4 °C) is too warm and will cause the chicken to reach an unsafe temperature.
A 1 lb (0. 45 kg) pack of chicken defrosts in 1 hour or less. Anticipate anything larger to take about 30 minutes per 1 lb (0. 45 kg). If changing the water isn’t an option, drain the water in the sink. Turn on the tap instead. Keep the chicken under a steady stream of cold water until it thaws.
