frozen chicken?

ShyShy19 · 10-03-2007, 01:09 PM

I was planning to roast a whole chicken for dinner tonight but I don't think I have time to defrost it, does anyone know if I can just cook it on the oven while still frozen? How much longet would the cooking time be?
Thanks in advance.

mandalinn82 · 10-03-2007, 01:19 PM

You're not going to have much success cooking the chicken from frozen...the outside will burn and the inside will be raw. You can, however, defrost a chicken under running water...just put the chicken in the sink and turn the -cold- water on. It defrosts quickly (maybe an hour or two).

kaplods · 10-03-2007, 01:21 PM

Some frozen chickens are cleaner than others on the inside, and if they're not clean, they can make the whole bird taste funky. If this is a brand of poultry you've used before, and you never clean the insides then this really isn't an issue, and you can bake a frozen bird, but how long much longer it would take would depend on the size of the bird.

If you have a microwave with a defrost cycle, you can defrost in the microwave, and then clean and cook as usual.

kaplods · 10-03-2007, 01:24 PM

mandalinn82's post reminded me that you have to cook a bird low and slow to be able to cook it slowly (like a crockpot or stewpot on the stove, or at 325 degrees or less in the oven).

My mom also used to thaw birds in water, I'd forgotten about that since I use the microwave.

kaplods · 10-03-2007, 01:25 PM

I meant to cook it from frozen

ShyShy19 · 10-03-2007, 01:27 PM

Ok, I probably won't attempt to cook from frozen, I dont wanna mess it up. Last time I tried defrosting under cold water it took FOREVER. Maybe I'll try again. I've always been scared of doing it in the microwave, it seems like during the stages of defrosting bacteria would start to grow.

GatorgalstuckinGA · 10-03-2007, 01:50 PM

bacteria growth isn't really a problem with microwave defrosting. pretty much its safe to assume ALL poultry has bacteria on it no matter what way you defrost. I have trouble defrosting in a microwave since half will cook and dry out the chicken. As for the fear of bacteria...as long as the internal temp reaches 160 (no more blood) bacteria is dead. I do usually use the cold water technique for defrosting if i forgot to take it out of the freezer the night before. It may take a while depending on the size of the chicken

ShyShy19 · 10-03-2007, 02:04 PM

Thanks ladies, I'm going to do it under water