When defrosting chicken...
* Defrost frozen chicken by soaking in cold water that has been heavily salted. The meat will be pure white and very tasty.
* The most common thawing technique, and one of the safest, is to take your frozen food out of the freezer and put it in the refrigerator. This takes longer than any other process, but you are assured that since it is confined to the cold environment of your fridge, it won't develop bacteria.
* If you thawed the chicken in the refrigerator, you don't have to cook it right away. Poultry that's been defrosted in the fridge can be safely kept for an additional one to two days in the refrigerator before cooking, says the U.S. Department of Agriculture.
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