Well here is a pretty good article on thawing thin cuts of meat in warm water but doesn't seem to be a recommended procedure for larger items. Best way I have found to thaw thicker stuff like whole birds, briskets, butts etc. is to leave them in the original cryo or packaging they come in and throw them solidly frozen into an empty ice chest fill with cool tap water or water from the garden hose, shut the lid and come back tomorrow. You will find the items total thawed and floating around in cold water by the next day. That tip come from my old pal Pigman Jim.
http://www.nytimes.com/2011/06/08/dinin ... -cook.html
Apparently the warm water chicken brine will kill folks. I plan on trying it this Saturday so if I am still alive on Sunday I guess we will know for sure. In the event of my demise I have instructed the Little Bride to sue People Magazine, the Jonas Brothers and the Homo Chef who works at the high dollar restaurant in Dallas.
Originally Posted by Nick Prochilo
Please show me where Ingush article it says that soaking chicken in warm salty water makes it safe to eat. I read the whole thing and didn't see it. I'm also guessing then an enhanced bird is ok to leave on the counter to defrost for the afternoon would be safe to eat?