How to thaw frozen chicken Discover how to defrost poultry from your freezer safely with these Test Kitchen tips. By The Canadian Living Test Kitchen 2011-09-19 00:00:00 This article was originally found in Canadian Living's Special Issue, Best Chicken 2008. Subscribe to Canadian Living today and never miss an issue! Defrosting a frozen bird requires a bit of care – zapping it in the microwave can lead to dry, over-cooked parts, and thawing in the sink takes patience and a keen eye to keep the water cool. Here are our best tips from the Canadian Living Test Kitchen to thaw a frozen bird safely, plus, find out the fastest way to get cooked chicken for a recipe or onto the table. • Never thaw chicken at room temperature. • Thaw wrapped chicken on rimmed baking sheet or tray in refrigerator, allowing 5 hours per pound (500 g). • Or thaw chicken in sealed packages, in cold water, changing water every hour and allowing 1 hour per pound (500 g). • Once thawed in refrigerator or cold water, refrigerate chicken and cook within 2 days. Do not refreeze thawed chicken. • You can thaw chicken in microwave oven on defrost. Chicken should be loosely covered and pieces turned, separated and rotated several times as chicken thaws. Allow about 5 minutes per pound (500 g) and cook the chicken immediately. Tip: Need a cooked chicken in a hurry? A quick way to get cooked chicken for a recipe is to buy a rotisserie chicken from the local grocery store. A 3 lb (1.5 kg) rotisserie chicken provides 2-1/2 to 3 cups (625 to 750 mL) boneless skinless meat.