thawing frozen poultryWhat's the fastest way to (safely) thaw frozen poultry without damaging it?
So far, in a pot under running tepid water is the best I can think of. Please offer suggestions if you have one, thanks.
Of course, I wouldn't be asking if I had the forethought to just leave it in the fridge for a couple of days. Doh.
[This message has been edited by Live_to_cook (edited 11-12-2000).]