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Many frozen foods, such as cuts of meat, should be thawed before cooking for best results. Never thaw frozen foods at room temperature. Instead, place them in the refrigerator to thaw overnight.
The best way to thaw frozen chicken is in the refrigerator. Never thaw chicken or other meats at room temperature on the countertop, since that would provide an ideal temperature for bacterial growth. When thawing chicken in the refrigerator, place on a plate on the bottom shelf to prevent any raw juices from dripping onto other foods or refrigerator surfaces. For quicker thawing, place chicken in a freezerweight resealable plastic bag, then seal bag and submerge it in cold water. Let stand until thawed, changing the water every 30 min.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.