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Safe Defrosting
FSIS recommends three ways to defrost chicken: in the refrigerator, in cold water and in the microwave. Never defrost chicken on the counter or in other locations. It’s best to plan ahead for slow, safe thawing in the refrigerator. Boneless chicken breasts will usually defrost overnight. Bone-in parts and whole chickens may take 1 to 2 days or longer. Once the raw chicken defrosts, it can be kept in the refrigerator an additional day or two before cooking. During this time, if chicken defrosted in the refrigerator is not used, it can safely be refrozen without cooking first.

Chicken may be defrosted 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 defrost in 2 to 3 hours. A 1-pound package of boneless breasts will defrost in an hour or less.

Chicken defrosted in the microwave should be cooked immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present wouldn’t have been destroyed. Foods defrosted in the microwave or by the cold water method should be cooked before refreezing.

Do not cook frozen chicken in the microwave or in a slow cooker. However, chicken can be cooked from the frozen state in the oven or on the stove. The cooking time may be about 50% longer.

Hot Wings. ‘Nuff said!

MFO: 8    Who cares? You’re gonna have wings!

Yay!! I came up with a great, easy alternative to Chicken Kiev.  This will melt in your mouth, and get rave reviews from all of your drinking buddies. How? Well, my drinking buddies’ girlfriends started complaining that we spent too much time watching sports and drinking beer.

So, as a concession to our gals, we decided to have everyone meet at my place, and I would make dinner. Pizza wasn’t going to fly. Neither was chips and dip. But what to make? Ah ha!  Easy chicken that people think took you a long time to prepare, but is in reality, a quite simple recipe.

What? You gotta problem wit dat?  Quit crackin’ my eggs over here!

“Killer” Julie makes this one for me, and I love it. If God ever created a blond haired, blue eyed Italian girl, she’d be it. She makes this the same way my Grandma used to make it- well, almost. I don’t care for the Italian bread crumbs, so I asked her to make it with regular bread crumbs, and it turned out awesome.

Here’s how we do it. Pay attention or I’ll send my cousin Sal over to your house to break a few things. Get it?

MFO: 6 1/2. Raw chicken is slippery, and if you don’t get a good grasp on it, the dog will get to it.

I tossed this one together while talking on the phone. I think the “crackering” is the thing that makes this so unique. (Of course it is…without it it’s just chicken, you dingus)

MFO:3