Microwave method: Place the chicken in a microwave-safe dish and use the defrost setting.
Microwave method: Heat in 2–3 minute intervals, checking and turning or repositioning the chicken between intervals until the center is no longer frozen.
Microwave method: Cook the chicken immediately after thawing in the microwave.
Cold water method: Place the chicken in an airtight, leak-proof resealable bag and seal so no water can enter.
Cold water method: Submerge the sealed bag in a large bowl or sink filled with cold water and change the water every 25–30 minutes to keep it cold.
Cold water method: Continue changing the water until the chicken is fully thawed, then cook immediately.
Refrigerator method: Keep the chicken in its packaging and place it on the bottom shelf or on a tray in the refrigerator to thaw.
Refrigerator method: Allow about 24 hours for smaller amounts (under 1 lb) and up to 48 hours for a whole chicken; cook within 1–2 days after thawing.
