Is it ok to thaw chicken in hot water?

Here's why:

* Bacteria growth: Hot water can create a temperature range (between 40°F and 140°F) that is ideal for the rapid growth of bacteria. This can lead to food poisoning.

* Uneven thawing: Hot water can thaw the outside of the chicken quickly, while the inside remains frozen. This can create a situation where the outside is cooked, but the inside is still raw and unsafe to eat.

* Cross-contamination: Hot water can splash and spread bacteria to other surfaces and foods in your kitchen.

Safe ways to thaw chicken:

* Refrigerator: The safest way to thaw chicken is in the refrigerator. It takes about 24 hours for a 4-pound chicken to thaw this way.

* Cold water: You can thaw chicken in cold water by placing it in a leak-proof bag and submerging it in a bowl of cold water. Change the water every 30 minutes to ensure it remains cold.

* Microwave: Some microwaves have a defrost setting. However, this method is not recommended as it can cook the chicken unevenly.

Always follow these safety guidelines when thawing chicken:

* Thaw chicken in the refrigerator or in a cold water bath.

* Never thaw chicken at room temperature.

* Do not refreeze thawed chicken.

* Cook chicken thoroughly to an internal temperature of 165°F.