Originally Posted by Jeekinz
GB, there are alot of 'IF's' in that post. That's why I refrain from giving the OK. I realize the bird in the sink is not the "mainstream" way to defrost, but that's what I do.
Actually, I'd be willing to bet that it is the mainstream way that folks defrost chicken. It is not the recommended way, but it is not all that risky if done properly.
Properly means thawing it only until it begins to become pliable but still has ice crystals through it. This means, basically, thawing thicken parts.
Whole chickens or Turkeys can be thawed in water. This is done solely to speed up the process as water is a much better conductor of heat than air.
GB is right about the 40 degree rule, but it has to be at least 2 hrs above that before any problems can start.
The reason it isn't recommended is because many people won't do it properly. They will put in in the sink, go to work, and come home 9 hours later. Or they take the chicken out the night before, and go to bed. That is just asking for trouble.
While many talk about thawing in the refrigerator, I don't see many doing it. Mainly, it is a timing issue. You have to remember to take it out of the freezer a couple of days before you want to cook it. How many busy people really plan their meals days in advance?
Just to be clear, thawing in the refrigerator is safer because there is no opportunity for doing it improperly. Thawing in the sink can be done properly, but requires the attention of the cook.
If I take out parts, I will set the timer for 2 1/2 hours. I know I'm safe at that point. Then it goes into the refrigerator unless cooking very soon.