Chicken that is thawed by the cold water method should be cooked immediately. Small packages of chicken (about a pound) may defrost in an hour or less, while packages of 3 to 4 pounds can take 2 to 3 hours, according to the USDA. Remember to change the water every 30 minutes so that the water remains cold and bacteria doesn’t start to grow. Fill a large bowl (or your kitchen sink) with cold water then, submerge the bag containing the chicken in the water. Your chicken can be submerged in its original airtight packaging or place it in a leak-proof bag first. Though faster than refrigerator thawing, this method requires more attention.
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How to quickly defrost chicken in cold water Once thawed, your chicken can remain in the fridge for an additional day or two before cooking. While most packages of frozen chicken may take less than 24 hours to thaw, large boneless chicken breasts, bone-in parts, and whole chickens may take up two days or longer to thaw.
To defrost using this method, simply place your frozen chicken in the refrigerator make sure your refrigerator temperature is set at 40 degrees Fahrenheit or below, and keep the chicken wrapped and placed in a container, tray, or dish that will prevent the juices from leaking onto other foods (you can also place it in the bottom shelf of the fridge for this purpose). Thawing chicken in the refrigerator takes the most amount of planning ahead, as it takes at least a full day for the chicken to thaw, but it's also the safest and most recommended. How to defrost chicken in the refrigerator
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