Millions of families still leave frozen chicken on the counter, not realizing they’re creating a breeding ground for Salmonella and Campylobacter. As the outside of the meat warms into the “danger zone,” bacteria multiply long before the center has even thawed. Even if you cook the chicken later, uneven heating and massive bacterial growth can stack the odds against you.
Safer methods are simple. Thaw chicken in the refrigerator in a covered container, giving it time to defrost slowly at a safe temperature. If you’re in a hurry, use the cold-water method: seal the chicken in a leak-proof bag, submerge it in cold water, and change the water every 30 minutes, then cook immediately. Microwave defrosting should be a last resort and always followed by prompt cooking. Skipping the countertop and choosing these methods turns an everyday meal back into what it should be: safe, predictable, and worry-free.
