Is it safe to defrost Frozen chicken in water?

It is best to follow the governmental safety standards set by the USDA, the safest being a slow thaw in the refrigerator:

Safe Defrosting

FSIS recommends three ways to defrost chicken: in the refrigerator, in cold water and in the microwave. Never defrost chicken on the counter or in other locations. It's best to plan ahead for slow, safe thawing in the refrigerator. Boneless chicken breasts will usually defrost overnight. Bone-in parts and whole chickens may take 1 to 2 days or longer. Once the raw chicken defrosts, it can be kept in the refrigerator an additional day or two before cooking. During this time, if chicken defrosted in the refrigerator is not used, it can safely be refrozen without cooking first.

Chicken may be defrosted in cold water in its airtight packaging or in a leak proof bag. Submerge the bird or cut-up parts in cold water, changing the water every 30 minutes to be sure it stays cold. A whole (3 to 4-pound) broiler fryer or package of parts should defrost in 2 to 3 hours. A 1-pound package of boneless breasts will defrost in an hour or less.

Chicken defrosted in the microwave should be cooked immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present wouldn't have been destroyed. Foods defrosted in the microwave or by the cold water method should be cooked before refreezing.

Do not cook frozen chicken in the microwave or in a slow cooker. However, chicken can be cooked from the frozen state in the oven or on the stove. The cooking time may be about 50% longer.

Defrosting Chicken

The safest way to defrost the chicken quickly if you forget or don't have time to defrost properly in the fridge, would be to place it in a pan before putting it in the sink. Most importantly, leave cold water constantly trickling into the pan so that it is not sitting in the same water for any length of time. The microwave is safe, but it would be my last resort, mainly because I feel that there is some loss of quality when defrosting in the microwave.

Thaw Chicken In Water

well when there is no time to leave something frozen on the counter and wait...then the best thing to do it to put the "chicken" in the microwave for a couple of minutes then defrost the rest with water. (or you can do the water first then microwave it) It is perfectly safe. Don't worry... and enjoy :)

all of it is safe as long as you are cooking it thoroughly.

I wouldn't cook chicken in the microwave, but I don't see a problem using it for defrosting.

And if they're going to use the sink, just make sure to wash the sink thoroughly (like maybe get those sanitizing wipes), because if you throw your dishes there and then hand-wash them, you may still carry germs everywhere. And you obviously don't want that!

I don't think it's botulism as much as it is contracting salmonella and e-coli

Yes it is safe that way.

The MW will start cooking it even on the defrost cycle.

It is recommend to keep it in the fridge to defrost at the rate of 24 hours per 5lb.

Work it from that the weight of the chook you've got.

That is actually a great way to thaw chicken. It's quite safe too. The chicken blood doesn't get everywhere so you don't have to worry about spreading germs. That is the way most turkey packages tell you to thaw the turkey. Just make sure it's cold water and not warm. Warm water is a great environment for germs and bacteria to grow.

Yes, in COLD water... Warm-Hot water will actually cook the chicken... I recommend placing frozen pieces in a large bowl and let the water run ( just a small dribble) constantly for about an hour (always check).

I work in a restaurant and yes it is safe if they use cold water. Warm and hot water will increase the chance of botulism. You have a good reason to be concerned. It isn't often I run across a good question like yours. By the way, my spelling of the word is correct.