Frozen chicken

Porcupine · 30-01-2012, 10:19

I just want to run something by you.

I got a small frozen chicken out the freezer this morning for tea tonight. It will be cooked in the oven, the meat pulled off the chicken and then stir fried.

My question is, the chicken won't be defrosted by the time i cook it in the oven. Can i put it in the oven on a very low heat for 1/2hr to finish defrosting it, then turn it up to cook it. I will then recook the meat in the stir fry.

Or am i liable to give us food poisoning ?

I should have got the blummin thing out yesterday, but i forgot

Ellie666 · 30-01-2012, 12:16

technically it is dangerous to do that as the chicken will spend a considerable amount of time at temperatures where bacteria (if present) will multiply
i have left running under water before to defrost in emergency or left out on the table all day
neither are great but still safer than going out for a Big Mac!!!

ffawkes · 30-01-2012, 12:22

would you consider defrosting it in your microwave? Ive never tried it with a whole chicken but I don't see why it's not possible.

Porcupine · 30-01-2012, 12:26

I dont have a microwave !! I suppose i could try the water technique. Im just hoping that the double cooking technique will work.

BrunoStreete · 30-01-2012, 13:10

Quote:

Originally Posted by Ellie666

technically it is dangerous to do that as the chicken will spend a considerable amount of time at temperatures where bacteria (if present) will multiply
i have left running under water before to defrost in emergency or left out on the table all day
neither are great but still safer than going out for a Big Mac!!!

But you can cook chicken from frozen can't you? Infact several supermarkets sell chicken to be cooked from frozen specifically.

SeasideLady · 30-01-2012, 13:26

You could try jointing it so that it will be in pieces rather a whole bird, to speed up the defrosting. It should be easy to cut it even if it's semi - defrosted with a sharp kinife or scissors. Put it in a warm place until the last moment before cooking. Running it under water as well helps, but if it's still too icy then I wouldn't risk cooking it until totally defrosted.

Porcupine · 30-01-2012, 13:57

Quote:

Originally Posted by BrunoStreete

But you can cook chicken from frozen can't you? Infact several supermarkets sell chicken to be cooked from frozen specifically.

I think thats chicken that has already been cooked ... isn't it ?

Ellie666 · 30-01-2012, 14:12

i'm pretty sure you can't get a plain whole frozen bird that is ready to cook from frozen

you can get joints or nuggets and maybe whole birds but they are treated somehow

whoever,hey · 30-01-2012, 15:00

The 2 main factors are that it is a whole chicken and that keeping the temp out the danger zone for as short as possible.

you could joint it. But you need to get the core of joints hot and I don't really know how.

Porcupine · 30-01-2012, 15:25

Im starting to think the safest way would be to buy another fresh chick chook today and then eat the defrosted one tomorrow. Maybe have the fresh one tonight as a stir fry and the one tomorrow as a 'sunday' roast ?

BrunoStreete · 31-01-2012, 07:55

Quote:

Originally Posted by Porcupine

I think thats chicken that has already been cooked ... isn't it ?

No

http://www.iceland.co.uk/our-food/fr...st-from-frozen

c4rv · 31-01-2012, 09:00

Quote:

Originally Posted by BrunoStreete

No

http://www.iceland.co.uk/our-food/fr...st-from-frozen

I think most of the cook from frozen meat is boneless.

Tesco instructions on their frozen chicken say 28 hours in the fridge or 10 hours in a cool room, not the kitchen.

Personally I would say you can also defrost meat in several changes of cold water. The key would be try and keep it cool as possible, below 4C would be ideal.

Ellie666 · 31-01-2012, 09:44

Quote:

Originally Posted by BrunoStreete

No

http://www.iceland.co.uk/our-food/fr...st-from-frozen

what an expensive way to get tasteless 5hite
£7/8 a KG +
free range birds in most supermarkets are only round the £5.50 KG mark

BrunoStreete · 31-01-2012, 13:05

Quote:

Originally Posted by Ellie666

what an expensive way to get tasteless 5hite
£7/8 a KG +
free range birds in most supermarkets are only round the £5.50 KG mark

It's boneless.

Ellie666 · 31-01-2012, 15:51

Quote:

Originally Posted by BrunoStreete

It's boneless.

and your point?!

LaChatteGitane · 31-01-2012, 15:55

Quote:

Originally Posted by Ellie666

and your point?!

Isn't that obvious ? Price per kg meat to price per kilo with bones still in. This means that you pay extra for the bones.

PhoenixRises · 31-01-2012, 16:09

Quote:

Originally Posted by Ellie666

technically it is dangerous to do that as the chicken will spend a considerable amount of time at temperatures where bacteria (if present) will multiply
i have left running under water before to defrost in emergency or left out on the table all day
neither are great but still safer than going out for a Big Mac!!!

Why? Are you really bad at crossing roads?

BrunoStreete · 31-01-2012, 17:50

Quote:

Originally Posted by Ellie666

and your point?!

Fairly obvious point really. It has no bones.

Ellie666 · 02-02-2012, 01:34

holy c**p ^^^^^

BrunoStreete · 02-02-2012, 07:43

Quote:

Originally Posted by Ellie666

holy c**p ^^^^^

No need for that. It's not my fault you don't realise that something with bones in will be cheaper per kg than something without.

Dazzaschofield · 02-02-2012, 23:03

I've occasionally cooked chicken from semi frozen but never straight in the oven, I tend to put the oven in a massive pan and cover with chicken stock, the whole chicken is usually cooked within 35-40 mins, I then stick it in the oven for a further 20 to crisp it up. This works better when the chicken is in some kind of sauce as the boiling process looses a lot of just.....makes some wicked chicken stock though!!

Ellie666 · 04-02-2012, 17:52

Quote:

Originally Posted by BrunoStreete

No need for that. It's not my fault you don't realise that something with bones in will be cheaper per kg than something without.

so something that they have to pay some schmuck to take the bones out of will be cheaper than something that comes "au naturel"

BrunoStreete · 05-02-2012, 08:33

Quote:

Originally Posted by Ellie666

so something that they have to pay some schmuck to take the bones out of will be cheaper than something that comes "au naturel"

You can't eat the bones. Don't know if you've ever realised that.

whoever,hey · 05-02-2012, 09:38

Quote:

Originally Posted by BrunoStreete

You can't eat the bones. Don't know if you've ever realised that.

You can eat the stock they make though.

BrunoStreete · 05-02-2012, 10:36

Quote:

Originally Posted by whoever,hey

You can eat the stock they make though.

Yes, clearly you can, but that is unrelated to my point on meat prices.

30-01-2012, 10:19	#1
Porcupine Forum Member Join Date: Jun 2003 Location: Suffolk Posts: 21,392	Frozen chicken I just want to run something by you. I got a small frozen chicken out the freezer this morning for tea tonight. It will be cooked in the oven, the meat pulled off the chicken and then stir fried. My question is, the chicken won't be defrosted by the time i cook it in the oven. Can i put it in the oven on a very low heat for 1/2hr to finish defrosting it, then turn it up to cook it. I will then recook the meat in the stir fry. Or am i liable to give us food poisoning ? I should have got the blummin thing out yesterday, but i forgot

30-01-2012, 12:16	#2
Ellie666 Forum Member Join Date: Aug 2003 Location: Spooner Drive, Quahog Posts: 1,871	technically it is dangerous to do that as the chicken will spend a considerable amount of time at temperatures where bacteria (if present) will multiply i have left running under water before to defrost in emergency or left out on the table all day neither are great but still safer than going out for a Big Mac!!!

30-01-2012, 12:22	#3
ffawkes Forum Member Join Date: Oct 2009 Posts: 3,700	would you consider defrosting it in your microwave? Ive never tried it with a whole chicken but I don't see why it's not possible.

30-01-2012, 12:26	#4
Porcupine Forum Member Join Date: Jun 2003 Location: Suffolk Posts: 21,392	I dont have a microwave !! I suppose i could try the water technique. Im just hoping that the double cooking technique will work.

30-01-2012, 13:10	#5
BrunoStreete Inactive Member Join Date: May 2011 Posts: 7,071	Quote: Originally Posted by Ellie666 technically it is dangerous to do that as the chicken will spend a considerable amount of time at temperatures where bacteria (if present) will multiply i have left running under water before to defrost in emergency or left out on the table all day neither are great but still safer than going out for a Big Mac!!! But you can cook chicken from frozen can't you? Infact several supermarkets sell chicken to be cooked from frozen specifically.

30-01-2012, 13:26	#6
SeasideLady Forum Member Join Date: Aug 2009 Location: Aberdeenshire Posts: 15,471	You could try jointing it so that it will be in pieces rather a whole bird, to speed up the defrosting. It should be easy to cut it even if it's semi - defrosted with a sharp kinife or scissors. Put it in a warm place until the last moment before cooking. Running it under water as well helps, but if it's still too icy then I wouldn't risk cooking it until totally defrosted.

30-01-2012, 13:57	#7
Porcupine Forum Member Join Date: Jun 2003 Location: Suffolk Posts: 21,392	Quote: Originally Posted by BrunoStreete But you can cook chicken from frozen can't you? Infact several supermarkets sell chicken to be cooked from frozen specifically. I think thats chicken that has already been cooked ... isn't it ?

30-01-2012, 14:12	#8
Ellie666 Forum Member Join Date: Aug 2003 Location: Spooner Drive, Quahog Posts: 1,871	i'm pretty sure you can't get a plain whole frozen bird that is ready to cook from frozen you can get joints or nuggets and maybe whole birds but they are treated somehow

30-01-2012, 15:00	#9
whoever,hey Forum Member Join Date: Mar 2006 Posts: 30,072	The 2 main factors are that it is a whole chicken and that keeping the temp out the danger zone for as short as possible. you could joint it. But you need to get the core of joints hot and I don't really know how.

30-01-2012, 15:25	#10
Porcupine Forum Member Join Date: Jun 2003 Location: Suffolk Posts: 21,392	Im starting to think the safest way would be to buy another fresh chick chook today and then eat the defrosted one tomorrow. Maybe have the fresh one tonight as a stir fry and the one tomorrow as a 'sunday' roast ?

31-01-2012, 07:55	#11
BrunoStreete Inactive Member Join Date: May 2011 Posts: 7,071	Quote: Originally Posted by Porcupine I think thats chicken that has already been cooked ... isn't it ? No http://www.iceland.co.uk/our-food/fr...st-from-frozen

31-01-2012, 09:00	#12
c4rv Forum Member Join Date: Aug 2010 Location: Essex Posts: 16,218	Quote: Originally Posted by BrunoStreete No http://www.iceland.co.uk/our-food/fr...st-from-frozen I think most of the cook from frozen meat is boneless. Tesco instructions on their frozen chicken say 28 hours in the fridge or 10 hours in a cool room, not the kitchen. Personally I would say you can also defrost meat in several changes of cold water. The key would be try and keep it cool as possible, below 4C would be ideal.

31-01-2012, 09:44	#13
Ellie666 Forum Member Join Date: Aug 2003 Location: Spooner Drive, Quahog Posts: 1,871	Quote: Originally Posted by BrunoStreete No http://www.iceland.co.uk/our-food/fr...st-from-frozen what an expensive way to get tasteless 5hite £7/8 a KG + free range birds in most supermarkets are only round the £5.50 KG mark

31-01-2012, 13:05	#14
BrunoStreete Inactive Member Join Date: May 2011 Posts: 7,071	Quote: Originally Posted by Ellie666 what an expensive way to get tasteless 5hite £7/8 a KG + free range birds in most supermarkets are only round the £5.50 KG mark It's boneless.

31-01-2012, 15:51	#15
Ellie666 Forum Member Join Date: Aug 2003 Location: Spooner Drive, Quahog Posts: 1,871	Quote: Originally Posted by BrunoStreete It's boneless. and your point?!

31-01-2012, 15:55	#16
LaChatteGitane Forum Member Join Date: Mar 2006 Location: stirring the cauldron Posts: 3,957	Quote: Originally Posted by Ellie666 and your point?! Isn't that obvious ? Price per kg meat to price per kilo with bones still in. This means that you pay extra for the bones.

31-01-2012, 16:09	#17
PhoenixRises Forum Member Join Date: Aug 2011 Posts: 2,563	Quote: Originally Posted by Ellie666 technically it is dangerous to do that as the chicken will spend a considerable amount of time at temperatures where bacteria (if present) will multiply i have left running under water before to defrost in emergency or left out on the table all day neither are great but still safer than going out for a Big Mac!!! Why? Are you really bad at crossing roads?

31-01-2012, 17:50	#18
BrunoStreete Inactive Member Join Date: May 2011 Posts: 7,071	Quote: Originally Posted by Ellie666 and your point?! Fairly obvious point really. It has no bones.

02-02-2012, 01:34	#19
Ellie666 Forum Member Join Date: Aug 2003 Location: Spooner Drive, Quahog Posts: 1,871	holy c**p ^^^^^

02-02-2012, 07:43	#20
BrunoStreete Inactive Member Join Date: May 2011 Posts: 7,071	Quote: Originally Posted by Ellie666 holy c**p ^^^^^ No need for that. It's not my fault you don't realise that something with bones in will be cheaper per kg than something without.

02-02-2012, 23:03	#21
Dazzaschofield Forum Member Join Date: Jan 2009 Location: West Yorks Posts: 1,008	I've occasionally cooked chicken from semi frozen but never straight in the oven, I tend to put the oven in a massive pan and cover with chicken stock, the whole chicken is usually cooked within 35-40 mins, I then stick it in the oven for a further 20 to crisp it up. This works better when the chicken is in some kind of sauce as the boiling process looses a lot of just.....makes some wicked chicken stock though!!

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Frozen chicken

04-02-2012, 17:52	#22
Ellie666 Forum Member Join Date: Aug 2003 Location: Spooner Drive, Quahog Posts: 1,871	Quote: Originally Posted by BrunoStreete No need for that. It's not my fault you don't realise that something with bones in will be cheaper per kg than something without. so something that they have to pay some schmuck to take the bones out of will be cheaper than something that comes "au naturel"

05-02-2012, 08:33	#23
BrunoStreete Inactive Member Join Date: May 2011 Posts: 7,071	Quote: Originally Posted by Ellie666 so something that they have to pay some schmuck to take the bones out of will be cheaper than something that comes "au naturel" You can't eat the bones. Don't know if you've ever realised that.

05-02-2012, 09:38	#24
whoever,hey Forum Member Join Date: Mar 2006 Posts: 30,072	Quote: Originally Posted by BrunoStreete You can't eat the bones. Don't know if you've ever realised that. You can eat the stock they make though.

05-02-2012, 10:36	#25
BrunoStreete Inactive Member Join Date: May 2011 Posts: 7,071	Quote: Originally Posted by whoever,hey You can eat the stock they make though. Yes, clearly you can, but that is unrelated to my point on meat prices.