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June 29, 2007, Newsletter Issue #56: Thaw Your Chicken Breasts Properly
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Tip of the Week
Chicken should be thawed in the refrigerator. You should plan at least five hours per pound of chicken that you are thawing. If you are in a hurry, chicken can be thawed in the microwave. However, you should carefully monitor your chicken as the microwave cooks the meat from the inside out. Another method for thawing chicken is to use cold water. Simply place the chicken in an airtight bag and place it in cold water. You should change the water every half hour until the chicken is thawed.
Whether you are frying chicken legs or grilling chicken breasts, you should never interrupt the cooking process once it has started. Partial or interrupted cooking only encourages bacteria to grow.
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