Refreezing is an option, but it would depend on how long it was out, if it was refrigerated during the whole thawing process. It is an iffy proposition, but I have done it before without negative results. I worked at one restaurant where we thawed frozen skinless boneless breasts, cut them into cubes, marinated them into chicken souvlaki and then skewered them and froze them again. It is common practice under controled conditions. But, Like the others said, you should figure out a way to use it up first. Sometimes when that sort of thing happens to me, I just cook the meat off fairly plain and figure out something to do with the cooked meat. You could fire it in the oven in the evening for an hour and a half before bed and refrigerate. You can then, clean it and freeze packaged portions of the cooked meat and the bones the next day until you find a use for them.