I never use the microwave for it because it does bad things to the edges of the meat. I either defrost in the fridge or run water over it. I prefer the water method for small things like shrimp.
I'd never use a microwave to defrost meat anyway! Tools of the devil, those things ;)
Professional kitchens defrost the packages in cold running water (not hot water, which is not food safe). It will take 30-60 minutes, depending on how large and how they're packaged.
The environmental question of using so much water to defrost chicken is of course a valid one.
Harold McGee would beg to differ on the safety aspect. The thaw happens too quickly for significant bacterial growth. Check out the article I linked to in a previous post.
In which case, defrost in the refrigerator over night. In the real world sometimes these things require a bit of waiting. I would advise against the sink, running water method. That is just creepy.
Defrost them in hot water to speed it up. You don't want to cook them frozen - it would be a guaranteed disaster!
http://www.nytimes.com/2011/06/08/dining/a-hot-water-bath-for-thawing-meats-the-curious-cook.html
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Professional kitchens defrost the packages in cold running water (not hot water, which is not food safe). It will take 30-60 minutes, depending on how large and how they're packaged.
The environmental question of using so much water to defrost chicken is of course a valid one.
http://www.nytimes.com/2011/06/08/dining/a-hot-water-bath-for-thawing-meats-the-curious-cook.html