If I'm planning a big meal, it's thaw in the fridge. For those meals on the fly it's usually a combo of methods - maybe an hour max on the counter followed by a water bath or the microwave, depending on what I'm thawing.

We got a new microwave two years ago and I love it. You have to really work at it to cross that line between thawing and cooking. No more goofy, half frozen, half cooked chicken!

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