# Thaw cooked piece

**URL:** <https://community.anovaculinary.com/t/thaw-cooked-piece/28672>\
**Category:** General\
**Created:** [April 20, 2021, 12:48pm UTC](https://community.anovaculinary.com/t/thaw-cooked-piece/28672 "2021-04-20T12:48:28Z")\
**Posts on this page:** 2\
**Page:** 1

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**Author:** ![Wheeler](https://avatars.discourse-cdn.com/v4/letter/w/e79b87/32.png) [@Wheeler](https://community.anovaculinary.com/u/Wheeler)\
**Post date:** [April 20, 2021, 12:48pm UTC](https://community.anovaculinary.com/t/thaw-cooked-piece/28672/1 "2021-04-20T12:48:28Z")

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Cooked bone in skin on chicken breast at 143 for 1 1//2 hrs, then froze. How long and at what temp should sous vide to be warm to eat. Also, is there some other way to thaw than sous vide again?

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**Author:** ![chatnoir](https://avatars.discourse-cdn.com/v4/letter/c/ecd19e/32.png) [@chatnoir](https://community.anovaculinary.com/u/chatnoir)\
**Post date:** [April 20, 2021, 2:15pm UTC](https://community.anovaculinary.com/t/thaw-cooked-piece/28672/2 "2021-04-20T14:15:17Z")

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Hi Wheeler, you don’t disclose the chicken’s thickness, but at your 1 1/2 hour cooking time it would be about 1 1/4-inches thick. Use the same time and temperature as your SV cook to reheat thawed chicken.

From the frozen state that 1 1/4-inch thick chicken needs 2 1/4 hours in circulating water at your cooking temperature.

For best results cooks should freeze quickly and thaw slowly in your refrigerator, usually overnight or for 24 hours, on a wire rack set over a pan or plate. The second best thawing method is in a large vessel of cold water.