Cook a whole frozen chicken in crock pot?

[thestrangebrew1]

Any of you guys cooked a whole bird frozen in the crock pot? If so, how long did you let it cook for?

 

[smackababy]

I would thaw it out first. And does it have to be "whole", or can you butcher it? It is generally 4-5 hours depending on the size of the chicken. I can't imagine it being great though, as the skin is going to be soggy and just not appetizing.

 

[Preyhunter]

Thaw it first. Season it however you like, throw it in the cooker, run it for 8 hours or so on low (4-5 on high). Done. it'll fall right off the bone. DO NOT add any liquids unless it's bbq sauce or something. A ton of liquid will cook out of the bird.

 

[GagHalfrunt]

Thaw it first. Season it however you like, throw it in the cooker, run it for 8 hours or so on low (4-5 on high). Done. it'll fall right off the bone. DO NOT add any liquids unless it's bbq sauce or something. A ton of liquid will cook out of the bird.

That. It's pretty foolproof.

Good rule of thumb is not to cook anything that's still frozen with the exception of TV dinners or pizzas. With meat thaw it first, the results will be much more predictable. If you leave it frozen you almost always overcook the outside before the inside is safe to eat.

 

[thestrangebrew1]

Ok I'll set it out overnight tonight to thaw. @ smack - yeah I didn't think about the skin. That might be kinda gross. After it thaws I might skin it. Depends how much time I have in the morning.

 

[smackababy]

Ok I'll set it out overnight tonight to thaw. @ smack - yeah I didn't think about the skin. That might be kinda gross. After it thaws I might skin it. Depends how much time I have in the morning.

What you could do, is after it has cooked, roast it on a high temperature to crisp the skin. I suppose you'd have to time it right though, as you could overcook the meat pretty easily.

 

[Rakehellion]

Baste it and drain the juices (save the liquid) and bake at 350 for about 30 minutes to crisp the skin.

 

[Mayne]

never put raw meat in a crock pot.

 

[surfsatwerk]

never put raw meat in a crock pot.

lolwut

 

[thestrangebrew1]

Good idea about the skin. Much easier than trying to skin it all off in the morning.

 

[smackababy]

never put raw meat in a crock pot.

"Hey guys, who do you hate me? I only post the dumbest shit you've seen in awhile."

 

[gotsmack]

What you could do, is after it has cooked, roast it on a high temperature to crisp the skin. I suppose you'd have to time it right though, as you could overcook the meat pretty easily.

It'll overcook before the skin crisps up. You can cook a 3 lb bird in about 1.5 hours at 425 F, the only way is to put it directly on a fire (grill or blowtorch) or maybe a super hot pan.

OP- the best way to do it if you're short on time is to quarter the bird, mostly cook it the night before then put it in the fridge. Then finish it in a very hot oven when you want to eat it.

 

[Rakehellion]

never put raw meat in a crock pot.

I put my meat in your mom's pot, raw.

 

[smackababy]

It'll overcook before the skin crisps up. You can cook a 3 lb bird in about 1.5 hours at 425 F, the only way is if he had a commercial convection oven then maybe he could crisp up the skin after being in a slowcooker, but if he had a commercial convection oven he wouldn't be asking about a crockpot bird.

OP- the best way to do it if you're short on time is to quarter the bird, mostly cook it the night before the put it in the fridge. Then finish it in a very hot oven when you want to eat it.

Eh, see OP, skin is pretty much bad on a chicken.

 

[Scarpozzi]

Just follow the crock pot recommendations for Chicken.

A whole bone-in chicken will fall off the bone, but I've overcooked them before. I was trying to make sure the meat was done. I put water in the crock pot to cover most of the bird. That resulted in the skin melting somewhat into the juice, but the worst thing that happened was the rib cage broke down and there were many little bones in the crock pot that had to be skimmed out.

So....slow roasting is better than cooking it on high for too long. Cook it breast-side up and don't flip it. Be careful removing it. After thawing, make sure the inside is not frozen still. It takes longer to thaw meat in the fridge than you think.

 

[Rakehellion]

I put water in the crock pot to cover most of the bird.

There's your problem. You don't need to add water to chicken. You're not making soup.

 

[JEDIYoda]

personally I would deep fry the whole bird.....

 

[smackababy]

personally I would deep fry the whole bird.....

I'd break it down first. Kind of silly to bread a whole chicken.

 

[TwiceOver]

I'd break it down first. Kind of silly to bread a whole chicken.

 

[smackababy]

Whatever picture host that is using, is blocked at my work. =( I hope it is fully breaded and fried whole chicken, even though it makes zero sense how to eat it (not to mention losing valuable breading surface area).

 

[TwiceOver]

Whatever picture host that is using, is blocked at my work. =( I hope it is fully breaded and fried whole chicken, even though it makes zero sense how to eat it (not to mention losing valuable breading surface area).

It's the Fry "Not sure if Serious" image.

When you deep fry a whole bird, you don't bread it. Breading isn't needed to fry a product that is already held together on it's own. Products that need breading are usually processed and would just fall apart in the fryer.

 

[OutHouse]

remember there is the neck and the bag of organs in the cavity of your frozen bird. you may want to remove that bag before you cook your bird.

 

[smackababy]

It's the Fry "Not sure if Serious" image.

When you deep fry a whole bird, you don't bread it. Breading isn't needed to fry a product that is already held together on it's own. Products that need breading are usually processed and would just fall apart in the fryer.

Not true at all. Fried chicken is better with breading, and doesn't require it to stay held together. In fact, I can't really think of a lot of things that require breading to stay together except for fried cheese. A crisp crust on some chicken is amazing. And breading an entire chicken vs breading individual pieces cuts down on the surface area of breading, which in itself is amazing.

 

[who?]

Smart chicken brand is air chilled instead of water chilled so there may be less liquid in it and more flavor.

 

[nakedfrog]

It'll overcook before the skin crisps up. You can cook a 3 lb bird in about 1.5 hours at 425 F, the only way is to put it directly on a fire (grill or blowtorch) or maybe a super hot pan.

I like this idea. Ever since I got a propane torch last year, I've looked for more or less any reason to use it.