Thaw it in a refrigerator or cooler at the temp range of 2 to 4 degree centigrade for 12 hours.
More info required: is it a whole chicken salami and, if so, what diameter is it and how much does it weigh? Or is it slices and, if so, single slices or slices frozen in a stack - in which case what diameter is it and how much does it weigh? And where is the thawing to take place: in the fridge; or at room temperature? And why the heck would you want to eat chicken salami anyway? More info required: is it a whole chicken salami and, if so, what diameter is it and how much does it weigh? Or is it slices and, if so, single slices or slices frozen in a stack - in which case what diameter is it and how much does it weigh? And where is the thawing to take place: in the fridge; or at room temperature? And why the heck would you want to eat chicken salami anyway?
Frozen chicken should be thawed in the refrigerator. Thawing chicken at room temperature can promote the growth of harmful bacteria.
Rapid thaw methods should only be used if the chicken is going to be cooked immediately after thawing. By not thawing it in the refrigerator, you have temperature-abused the chicken. There is no way to know how much more quickly the chicken will go bad.
It looks like a chicken
Yes, you can boil chicken to thaw it out. Although it is better to thaw meat like this in cold water. Thawing by boiling will make the chicken really fall apart when baked.
Salami, colby cheese, zucchini, haggis, gazpacho, plantains, pizza, beef Wellington, and fried chicken.
Yes, cook to 165 degrees.
Yes, but I would use it (after thawing of course) within one month for quality.
No. Salami is meat.
Generally - Salami eaters.
There are some types of salami that are spicy, like pepperoni. But not all types of salami are.
Chicken soup can be refrozen without any damage to the soup. The only precaution when refreezing is safe thawing from the first freeze. This is a precaution because of the risk of food related illness.