Although I try my best to use fresh chicken, it sometimes is not possible and I end up buying a chicken, cutting it up and freezing the parts that I will not use the same or the next day. Later I defrost the remaining chicken in the microwavw but some parts cook up and start to turn white and dry up eventually during cooking.

My question then is: What is the best way to defrost chicken (or any kind of meat) so as to compromise as little taste as possible?

Hi Swati,
For food safety, I usually let the meat thaw in the refrigerator. If I'm pressed for time, I make sure it's in a sealed plastic bag and submerge it in water in the fridge - this helps it to thaw quicker. I don't thaw meat in the microwave because you're right, it definitely affects the texture and turns meat rubbery. Some people thaw meat in cold water at room temperature...you just have to be aware of food safety - that's why I think it's best done in the fridge. Hope this helps.