I know to not use hot water to thaw chicken, but how warm can it get?

I know to not use hot water to thaw chicken, but how warm can it get?

I've got a little more than an hour to thaw a bag of drumsticks.

Either run it under cold water or place it on an aluminum/stainless steel tray.

Just use cold water from the tap. Christ.

Boil it straight from frozen at 100ºC for quick results and virtually no bacterial growth.

I am. I just want to know if i can make it a little warmer.

put it in the fridge and wait a couple days, do not immerse it in water. it will go rancid, quick and taste like crap.

>do not immerse it in water. it will go rancid,
Wat? I'm cooking it today. They do this in restaurants (good ones too)

*BRAAAPFFLFFLFLT*

this guy's an idiot, do not listen to him.

It depends on the thaw time required, bone in or deboned, but as an average I would generally advise to keep it south of 80F before proper cooking.

Thanks.

They're drumsticks. How long do you think it will take?

Depends on what you're using them for, for a stew you can just throw them right in or boil them then add

On the BBQ

You'll need to thaw them all the way, or the bones will still be frozen on the inside and the flesh will overcook and be dry as all fuck before the temperature at the center is decent enough to make it safe. You haven't got long at all now, so learn from this and think ahead next time.
Using warmer water really won't help because you'll start cooking the flesh and making it watery and poorly textured before the center is even starting to get thawed out.
I suppose you could poach them for 15-20 mins or so. keep the water undera boil and at a simmer and then straight onto the BBQ from there. as long as you're cooked all the way through you should be good to go.
People get so iffy about undercooked chicken and defrosting chicken - there's a truth to it, but as long as you know when it's cooked through you're good in most cases. Personally, I made a stew/fricassee the other week with chicken that wasn't fully defrosted and just gave it a little longer on the stove, but it's a different kettle of fish when it comes to grilling it.
TL;DR If you followed the advice form before about metal trays and running cold water you should be fine when it comes round to cooking it. Pass around a few beers and stall it another half hour if you can.

I have it in room temp water and it's gone a little white on the outside. I think it will be done within the hour.

Dumb niggers dont know to just put it in a snaplock bag so it doesn't get wet and then leave it in a bowl with warm water

You mean doing exactly what I'm doing?

Can get as warm as you want as long as you cook it

Maybe 20 minutes from a state of full freeze. A squeeze should suffice to know if it's ready to fry. Just be sure to pat them dry before you drop and go.

>gone a little white on the outside
that's the watery texture I was talking about. get it nice and dry afterwards with a clean towel.
(and toss that straight in the wash afterwards)
Are you using a sauce or a dry rub? Either way go heavy on it and you'll be good.

Just chicken spice. They're on the grill now :)

God speed, OP. Enjoy your chicken feast.
Also, post pics.

No camera sorry.

Smothered in Jack Daniels BBQ sauce.