Others have already answered your question, but I have to raise a concern about your thawing method. It's really much better to thaw meat quickly and then heat rather than thaw very slowly like that. Letting a piece of meat sit out at room temp for several hours is just inviting bacteria to grow. You wouldn't leave raw chicken sitting out on the counter for yourself, after all (or at least, you shouldn't). Probably the best way to thaw things quickly is under cold running water; it should take much less time, and then you can get out the heater and/or a blowdryer to heat it up.Originally Posted by severe_bomber
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