food safety-fil

雞肉可以在其密封包裝的防水袋中或在防漏袋中解凍。 將雞肉切割的部分浸入冷水中，每隔30分鐘更換一次水，以確保它保持冷水。 整個（3至4磅）肉雞炸鍋或部件包裝應在2至3小時內解凍。 1磅重的無骨雞胸肉將在一小時或更短的時間內融化， 解凍後立即烹飪。

Safe Thawing
Chicken may be thawed in cold water in its airtight packaging or in a leak-proof bag. Submerge the bird or cut-up parts in cold water, changing the water every 30 minutes to be sure it stays cold. A whole (3- to 4-pound) broiler-fryer or package of parts should thaw in 2 to 3 hours. A 1-pound package of boneless breasts will thaw in an hour or less. Cook immediately after thawing.

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