Cooking Frozen Chicken

If you're really in a hurry and just can't go through the process of defrosting chicken using even the quickest method, there are ways to get the job done.

Cooking from the frozen state is OK in many dishes, just remember that you'll need to add about 50% more cooking time to compensate. You'll also have to make sure that internal temperature of your chicken has reached at least 165 degrees Fahrenheit or that the juices run completely clear. The best way to sure is to use a meat thermometer.

Using a microwave is a fast method, but many people don't like the results. Using a slow-cooker, while easy, is not recommended because the frozen chicken doesn't reach a safe temperature fast enough to prevent bacteria growth. I admit that I have done this before with no ill effects, but my "slow" cooker has always been on the very hot side (more than I like, actually). A conventional oven is best used.

For frozen chicken breast or tenders: 

Consider slicing strips or slivers from the frozen chicken. It's often easier to cut or slice from the frozen state and the smaller, thinner pieces defrost quicker or can cook quickly enough to avoid bacteria growth.



For Whole Chickens:


That's right! You can safely do this, but it's not recommended for safety sake using a conventional oven.

There is an amazingly cool cooking device called the NuWave Infrared Oven that can actually cook an entire small, whole bird from frozen in about 2 hours.
It's true! I've recently done this myself. 



I got one of these as a gift and I was somewhat skeptical regarding this and other claims. But the NuWave is the real deal. The easy to read instruction booklet said to count on about 25 minutes from frozen on maximum setting. My 3 lb. bird should have taken 75 minutes according to this. It actually took 90 minutes, but I think it was pretty much on the money considering the fact that I like my chicken very well done and pretty much falling off the bone.

The NuWave did a nice job of crisping up the skin as well. The added bonus was that it didn't heat up the kitchen at all. It just recirculated the hot air in convection style as it simultaneously roasted with infrared heat. Pretty cool. Pretty convenient!

Next: Some good, simple recipes using frozen chicken