calling all chefs, cooks, anybody..

[wxcrazytwo]

I came home early today and figured I'd cook dinner. Well, the chicken was frozen, so I decided to defrost it in the oven. I figured kill two birds with one stone defrost and cook at the same time, but it is not working. The chicken is kinda cooking, but there are some frozen spots still on the chicken. What did I do wrong and was I suppose to defrost it fully and then cook it? Will it take longer to cook it? I knew I should have left it alone..

[CaptinCrunch]

defrost it fully and then cook it? You answered your own question

[wxcrazytwo]

defrost it fully and then cook it? You answered your own question

Alright, I will do that. I was just going to leave it in the oven and do it that way.. Thanks Captin...

[GalvestonDuck]

Ditto what Crunch said.

Take it from a duck -- don't try to cook frozen poultry. You'll end up with the outside cooked too done (and dry and the inside will still be cold, bloody, and raw. 'Taint healthy to eat poultry like that.

That's why the Butterball specialists advise us to pay attention to how long we thaw turkeys before cooking them for Thanksgiving.

[BEER980]

You are a mess. You tried to defrost it in the oven? The microwave would have been a better choice for an emergency defrost. You also could have put it in a pot under running water for a little bit to speed it along. Call for some pizza instead.

[gboudx]

Defrosting in the microwave would work, but it will also cause the chicken to lose water. If you have(had) the time, sealing it in a Ziploc bag and runnnig under lukewarm water would thaw it, while preserving the moisture content.

But these are lessons all of us aspiring chefs learn.

[GalvestonDuck]

But these are lessons all of us aspiring chefs learn.

Yup, like - you can't hide the fact that you were practicing how to make sausage gravy for you mom's Mother's Day breakfast. (We tend to forget that those coming in from the outside can smell what was cooked just a couple of hours earlier, even if *we* think the smell is gone. ) And I never did learn how to perfect gravy the way mom made it.

[streetsoldier]

When I defrost meats for later cooking, I put them in a sealed plastic bag...then run a sinkful of HOT water, while placing something heavy enough to hold the bag down (a pot or pan, sometimes also filled with water.

I leave it until the water turns warm, then turn over the bag and do it all over again. It works.

[DoctorHurricane2003]

I also recommend the tyson frozen chicken tenderloins......all you have to do is run them under water to remove the ice. Then cook it as directed. I usually panfry them, though...and its really good. I used them in my mexican chicken soup.

[george_r_1961]

Dont EVER defrost poultry any other way but either in the refrigerator or in COLD water. Doesnt matter if you have done it a thousand times without making yourself or someone else sick. Defrosting in a refrigerator is the safest way IMO.

[coriolis]

If you have time, you can defrost it in the oven. Set the oven to about 175 and put it in there for 3,4 or 5 hours depending on the weight. That's what happened we had to do to our Easter Turkey. We put it in giblets and all. After about 1 1/2 hours, we could get the giblet pack out. It turned out great!

[wxcrazytwo]

Thanks guys for all your help..

[gboudx]

Dont EVER defrost poultry any other way but either in the refrigerator or in COLD water. Doesnt matter if you have done it a thousand times without making yourself or someone else sick. Defrosting in a refrigerator is the safest way IMO.

I know this is the right way to defrost poultry, and is good advice. But does it really matter how you defrost the chicken if you cook it to the proper temp? I have a digital, instead read meat thermometer that I use to insure the internal temp is over 190.

[george_r_1961]

Dont EVER defrost poultry any other way but either in the refrigerator or in COLD water. Doesnt matter if you have done it a thousand times without making yourself or someone else sick. Defrosting in a refrigerator is the safest way IMO.

I know this is the right way to defrost poultry, and is good advice. But does it really matter how you defrost the chicken if you cook it to the proper temp? I have a digital, instead read meat thermometer that I use to insure the internal temp is over 190.

The longer u let chicken set at room temperature the greater the chances are of harmful bacteria growing. Thawing in a refirgerator keeps the chicken at a safe temperature. Cold water is ok if you keep the water cold by changing it frequently.