Final answer:
The correct answer is option b) In the refrigerator.
Step-by-step explanation:
According to the USDA, a food worker should thaw chicken in either the refrigerator, in cold water changed every 30 minutes, or in the microwave. Thawing chicken on the counter at room temperature or in hot water is not recommended as it can promote bacterial growth. It is important to thaw frozen foods safely to prevent the growth of harmful bacteria.
Thawing chicken in the refrigerator is the safest method. This allows the chicken to thaw slowly at a safe temperature, reducing the risk of bacterial growth. It is recommended to place the chicken in a container or on a tray to catch any drippings and prevent cross-contamination with other foods in the refrigerator.
Thawing chicken in cold water is another option. Fill a clean sink or large bowl with cold water and submerge the chicken, making sure it is wrapped in leak-proof packaging. Change the water every 30 minutes to keep it cold. Once thawed, the chicken should be cooked immediately.
Thawing chicken in the microwave is the quickest method. Use the defrost setting on the microwave and follow the manufacturer's instructions. It is important to cook the chicken immediately after thawing in the microwave to ensure it reaches a safe internal temperature.