How long do I have to bake undefrosted chicken?

[jds2006]

I'm really hungry and don't want to wait 5-6 hours for my chicken breast to defrost in the fridge (and my faucet's cold water isn't cold enough to defrost with cold water) so I was wondering how much longer I should keep the chicken in the oven at 350 degrees. I normally bake chicken breast for 30-35 minutes when it's already defrosted.... but I'm not sure how much longer I should bake it when it's not defrosted.

 

[OdiN]

Wouldn't that just be frosted chicken? Instead of un-defrosted?

 

[Lorax]

frozen chicken.

and i have no idea.

 

[nakedfrog]

I don't think it will turn out well.

 

[Deeko]

defrost it in the microwave?

 

[jagec]

Your faucet's cold water isn't cold enough to defrost with cold water? Explain this logic to me. Then explain how defrosting it in a hot oven is a much better idea.

Putting frozen chicken in the oven is a great way to cook chicken that's burnt on the outside and raw on the inside. Just thaw it out in the microwave or the sink, then bake.

 

[MrPickins]

Originally posted by: OdiN
Wouldn't that just be frosted chicken? Instead of un-defrosted?

They're grrreat!

 

[MaxDepth]

That's a recipe for disaster.

Put the chicken in a ziplock bag, seal it, and run warmish water (not cold) over the bag. If you're in drought conditions like I am, then fill a container big enough to hold your bagged chicken. Put something heavy enough on the chicken to keep the bag submerged. An hour or so. If you cannot wait, then use a bit warmer water and bend the chicken to break up the frozen sections.

The key is not to introduce bacteria before you cook as well as breaking down the cell structure. Once you've got it pliable, bread it or rub spices onto it. The idea of cocking chicken isn't really a matter of time as it is the final internal temperature. The FDA says that chicken breasts should be cooked to 170° F. But really you can cook it to a lower temp because meat, especially that cooked with bone attached, will actually go higher once pulled out of the oven and allowed to rest for 5 minutes.

If you pan fry a chicken, the old chef's explanation of cooked chicken is to feel the chicken by pressing down on it. Does it feel like like the meat in the webbing of your hand between your thumb and forefinger? Or, does it feel like the same when you make a fist? If it feels like the first one then you can take it off the heat and let it rest. If it feels hard, then either youve undercooked it (still frozen) or you overcooked it.


Notes:
- Bag the chicken then run warmer water until pliable.
- Immediately (preheated) fry or oven that chicken. Do not waste time for bacteria to invite itself.
- Cook to 160-165° F from a thermometer testing the deep part of the chicken.
- Let the chicken rest for 5 minutes and let the temp come up and the juices to redistribute inside.

 

[IronWing]

Just put it the oven and cook until it falls off the bone.

 

[jagec]

Originally posted by: MaxDepth
The idea of cocking chicken isn't really a matter of time as it is the final internal temperature.

I'll take your word on that, chickenf*cker

 

[iamwiz82]

Originally posted by: MaxDepth
That's a recipe for disaster.

Put the chicken in a ziplock bag, seal it, and run warmish water (not cold) over the bag. If you're in drought conditions like I am, then fill a container big enough to hold your bagged chicken. Put something heavy enough on the chicken to keep the bag submerged. An hour or so. If you cannot wait, then use a bit warmer water and bend the chicken to break up the frozen sections.

The key is not to introduce bacteria before you cook as well as breaking down the cell structure. Once you've got it pliable, bread it or rub spices onto it. The idea of cocking chicken isn't really a matter of time as it is the final internal temperature. The FDA says that chicken breasts should be cooked to 170° F. But really you can cook it to a lower temp because meat, especially that cooked with bone attached, will actually go higher once pulled out of the oven and allowed to rest for 5 minutes.

If you pan fry a chicken, the old chef's explanation of cooked chicken is to feel the chicken by pressing down on it. Does it feel like like the meat in the webbing of your hand between your thumb and forefinger? Or, does it feel like the same when you make a fist? If it feels like the first one then you can take it off the heat and let it rest. If it feels hard, then either youve undercooked it (still frozen) or you overcooked it.


Notes:
- Bag the chicken then run warmer water until pliable.
- Immediately (preheated) fry or oven that chicken. Do not waste time for bacteria to invite itself.
- Cook to 160-165° F from a thermometer testing the deep part of the chicken.
- Let the chicken rest for 5 minutes and let the temp come up and the juices to redistribute inside.

Woah woah woah, NEVER use warmish or warm water, always cold.

http://www.fsis.usda.gov/Fact_Sheets/Big_Thaw/index.asp

 

[OdiN]

Originally posted by: iamwiz82

Originally posted by: MaxDepth
That's a recipe for disaster.

Put the chicken in a ziplock bag, seal it, and run warmish water (not cold) over the bag. If you're in drought conditions like I am, then fill a container big enough to hold your bagged chicken. Put something heavy enough on the chicken to keep the bag submerged. An hour or so. If you cannot wait, then use a bit warmer water and bend the chicken to break up the frozen sections.

The key is not to introduce bacteria before you cook as well as breaking down the cell structure. Once you've got it pliable, bread it or rub spices onto it. The idea of cocking chicken isn't really a matter of time as it is the final internal temperature. The FDA says that chicken breasts should be cooked to 170° F. But really you can cook it to a lower temp because meat, especially that cooked with bone attached, will actually go higher once pulled out of the oven and allowed to rest for 5 minutes.

If you pan fry a chicken, the old chef's explanation of cooked chicken is to feel the chicken by pressing down on it. Does it feel like like the meat in the webbing of your hand between your thumb and forefinger? Or, does it feel like the same when you make a fist? If it feels like the first one then you can take it off the heat and let it rest. If it feels hard, then either youve undercooked it (still frozen) or you overcooked it.


Notes:
- Bag the chicken then run warmer water until pliable.
- Immediately (preheated) fry or oven that chicken. Do not waste time for bacteria to invite itself.
- Cook to 160-165° F from a thermometer testing the deep part of the chicken.
- Let the chicken rest for 5 minutes and let the temp come up and the juices to redistribute inside.

Woah woah woah, NEVER use warmish or warm water, always cold.

http://www.fsis.usda.gov/Fact_Sheets/Big_Thaw/index.asp

Oh blah. My mom used to thaw by letting stuff sit out or using warm water. We never got sick from it.

 

[Wonderful Pork]

Originally posted by: iamwiz82

Originally posted by: MaxDepth
That's a recipe for disaster.

Put the chicken in a ziplock bag, seal it, and run warmish water (not cold) over the bag. If you're in drought conditions like I am, then fill a container big enough to hold your bagged chicken. Put something heavy enough on the chicken to keep the bag submerged. An hour or so. If you cannot wait, then use a bit warmer water and bend the chicken to break up the frozen sections.

The key is not to introduce bacteria before you cook as well as breaking down the cell structure. Once you've got it pliable, bread it or rub spices onto it. The idea of cocking chicken isn't really a matter of time as it is the final internal temperature. The FDA says that chicken breasts should be cooked to 170° F. But really you can cook it to a lower temp because meat, especially that cooked with bone attached, will actually go higher once pulled out of the oven and allowed to rest for 5 minutes.

If you pan fry a chicken, the old chef's explanation of cooked chicken is to feel the chicken by pressing down on it. Does it feel like like the meat in the webbing of your hand between your thumb and forefinger? Or, does it feel like the same when you make a fist? If it feels like the first one then you can take it off the heat and let it rest. If it feels hard, then either youve undercooked it (still frozen) or you overcooked it.


Notes:
- Bag the chicken then run warmer water until pliable.
- Immediately (preheated) fry or oven that chicken. Do not waste time for bacteria to invite itself.
- Cook to 160-165° F from a thermometer testing the deep part of the chicken.
- Let the chicken rest for 5 minutes and let the temp come up and the juices to redistribute inside.

Woah woah woah, NEVER use warmish or warm water, always cold.

http://www.fsis.usda.gov/Fact_Sheets/Big_Thaw/index.asp

Doesn't cooking it at 350 degrees for 30 minutes kill all the bacteria that may have multiplied? (serious)

 

[jagec]

Originally posted by: Wonderful Pork
Doesn't cooking it at 350 degrees for 30 minutes kill all the bacteria that may have multiplied? (serious)

It should, yes. But the USDA likes to advise multiple levels of safety. After all, they have to deal with millions of cooks in millions of homes and restaurants feeding millions of other people with varying levels of immune activity. They want to be as certain as possible that any one mistake doesn't cause a bunch of people to get sick.

From an individual point of view, if you defrost in warm water, just be very sure that you FULLY cook the meat afterwards. If you're cooking for Grandma or little Timmy, do them the favor of defrosting in the fridge, to reduce the risk of bacterial contamination.

 

[lokiju]

Just a chicken breast right?

Not a whole chicken?

I'd just throw it in the coldest water your sink can do.

I always put frozen chicken into warmish water, have been for years and years and have never had an issue.