Quote:
Originally Posted by tnjimbob
I put large frozen cuts on the counter for a couple of hours on a towel just to get the ball rolling, then put into the fridge to finish thawing. Never for chicken though, as it goes straight into the fridge from the freezer.
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You should put it under running water as per the HD code for thawing meat. Please everyone take a servsafe course. Mine take 4 days in a thaw fridge set at 40° I have 4 fridges and 4 chest freezers to work with.