Frozen hen may be thawed, both in vacuum-sealed baggage or sturdy, leak-proof, zipper-top storage baggage, in a bowl of chilly water sitting on the counter. Don’t use sizzling water. In addition to presumably enabling micro organism to multiply, heat water will even begin to “cook dinner” the skin of the meat earlier than the center is thawed.
In case your chilly faucet water is comparatively heat, as is frequent in the summertime in some areas, add ice cubes to the water to convey the temperature right down to the place it feels pleasantly cool. Change the chilly water each half-hour to ensure the water stays chilly and use the thawed hen instantly.
Utilizing this technique, floor meat will thaw in as little as an hour, a small bundle of boneless hen will thaw in a single to 2 hours, and bigger quantities and larger cuts could take just a few hours. This technique isn’t really useful for particularly giant cuts or complete birds.
In case you are thawing a number of items in a bag, use this technique to hurry up the method: As soon as the items have thawed sufficient to be separated, open the bag and pull the items aside. Then reseal the bag and return it to the water. Maintain checking till the meat is thawed.