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The most difficult thing about cooking chicken is getting the inside cooked all the way through without burning or drying out the outside.
If it's frozen, that's much more difficult.
So yes - you can cook it from frozen, but if you don't know what you're doing, the odds are that it's going to end up cooked on the outside and raw on the inside or cooked on the inside and burnt on the outside.
if you dont defrost it first you will most likely over cook the outside while the middle will be frozen or undercooked. potentially dangerous for chicken.
pro tip for fast defrosting? cut it up in smaller pieces, while its frozen. this gives each piece a greater surface area, meaning it will defrost and cook much faster. in this case, baking would be slowest option, i would chop into cubes and pan fry.
whip up a slice of nice verse pie.
I use an old cpu cooler to effectively increase the surface area without cutting, works a treat
But how much heatsink? Pea sized is surely a bit small for a whole chicken. Maybe egg sized?
Lots of thermal paste makes the skin extra crispy, and is a great source of heavy metal toxicity you won't find in other cooking methods!
"Potentially" dangerous for the chicken? Isn't the chicken usually dead by this point? 😅
Not in this house, but you do you.
You're still good to fuck that chicken before you chop its head off! Yeee haw!
The Devil's Rejects: You gonna fuck that chicken?
Defrost in fridge, no other safe way to do it.
I cook from frozen all the time, but I use a sous vide stick in a cooler box (keeps the water insulated so less heat loss), then finish in the air fryer.
EDIT: ITT people who clearly win the lottery every time they buy a ticket
Well, other than microwaving it, or cooking it from frozen, or thawing it in water.
Just don't sit it on a counter in open air for 8 hours to thaw and you'll be fine.
I had consistent results with my instantpot/pressure cooker when cooking from frozen. The breast was always cooked thoroughly and tender.
You can cook it however you want as long as it gets to 160F. I sous vide frozen chicken all the time. I bet you could roast it at low temp just fine. Or just defrost it in the microwave.
You can do anything once.
You can defrost quickly with the microwave.
Yes. About twice the cooking time as thawed. Check that it's cooked before you eat it though.
You can as long as you get the center hot enough. However baking frozen chicken often makes the meat mushy. I'd recommend a thaw first.
Cooking from raw can result in a beautifully delicate interior. The key is to start at a lower temp and then raise it to your normal temp after a certain temp is hit. I did my turkey this way this year all because of this video. In case you don't know who Chris Young is, he was the science consultant at The Fat Duck, co founder of ChefSteps, inventor of the Joule, and co-author to The Modernist Cookbook.
Quickest way I know of to cook frozen chicken is in a Pressure Cooker aka Instant Pot. It’s done in like 30 minutes to an hour depending on what your cooking. full bird I think was an hour and change. Wings are super quick.
Microwave defrost function. Usually there is one for poultry and it will assign a time based on the weight you enter.
Every time it beeps mid cycle, dump the water from the plate and flip the meat.
This works for all frozen goods, but some veggies do not survive this process and get all mushy.
You would have to chop it up into manageable pieces, somehow, while it's frozen. Then bake or fry or whatever.
Basically make your own chicken nuggets, which are designed to be baked from frozen.
Then the problem becomes cutting solid chicken into slices or strips or bite size cubes. Not sure how to do that reliably or safely
This is how you quickly defrost a chicken: https://www.youtube.com/watch?v=S2jlCx_xqFw
I find it amazing they never revealed their identity and it will forever remain a mystery.
You can pressure cook frozen chicken in an instant pot.
