Thawing guide
How to thaw chicken in cold water safely
Cold-water thawing requires cold water and an airtight, leak-proof wrap. Cook the chicken immediately once thawed.
U.S. home food-safety guidance.Check the source and scope
What to do
- Seal the chicken in an intact package or leak-proof bag and place it fully under cold water.
- Change the water every 30 minutes; check for remaining ice in the thickest area.
- Cook immediately to 165°F internally. Cook before refreezing meat thawed by this method.
Conditions and limits
- Do not use warm water or leave a package soaking at room temperature.
- If the bag leaks, the water and surrounding surfaces can contaminate the chicken.
Source and scope
Primary reference: USDA FSIS Chicken from Farm to Table. Equipment-specific steps and quality suggestions are practical guidance; check the appliance or product instructions for your model. How this site uses sources.