Dumb question of the week

[Chris415]

I can't believe I forgot! Grrr..... :mad:

I need to make a chicken salad tonight after work, but forgot to take out the chicken from the freezer. Can you boil frozen chicken?

sigh. I guess it's been a long week, and I need to start making notes for everything! I swore to myself I would remember. :(

Thank you!
Chris

[Jazzmatazz49]

If the chicken is in pieces you can, but why not just thaw it really fast in the wave or in water, then boil it? If it's a whole chicken, that could be a problem.

[testkitchen45]

Is it a whole chicken, or parts (BSCBs)?

I would think that keeping it at a good simmer would be OK (esp. for parts), as it'd pass through that dangerous temperature zone reasonably fast and then would continue being boiled till the meat is done. Maybe someone who knows more will check in, though. :)

Since it could take awhile and after work you may not have that kind of time, you might be better off just buying some fresh chicken on the way home from work. That's what I'd do.

[Chris415]

Sorry, I should have mentioned it's just a package of boneless breasts.

We're getting a significant storm it sounds like this afternoon, hence why I don't want to just pick up another package. :rolleyes: And our microwave died this summer and haven't gotten another one. Oh well, live and learn (to write things down!) :)

Thank you!

[PattiA]

Chris, put the frozen chicken breasts in a large bowl and place the bowl in the sink. Run cool water over the chicken to defrost it. Keep the water running into the bowl. If the chicken breasts are stuck together, if you can pry them apart, they will defrost faster.

This method is safe for defrosting food that you will cook right away.

[sneezles]

Sorry, I should have mentioned it's just a package of boneless breasts.


Thank you!

Poach them not boil them!

[Johnny C]

If it's only breasts, you can fill a sink with hot water and put them in there, they will defrost quickly.

the reason you shouldn't cook frozen chicken is that the middle won't get hot enough to kill the bacteria.

So how you actually defrost them doesn't really matter, as long as they don't get hot enough so they actually cook. So you shouldn't defrost them in water above 55C (131F). Water from the hot tap shouldn't be that hot.

I usually defrost chicken parts or bacon like that; if you do them in the nuke they often get a bit cooked at the edges where water has defrosted out and gets hot.

[KimK]

Huh. I boil frozen chicken breasts all the time (for soup, usually) and haven't ever had a problem. Maybe because it gets extra cooking in the soup?

Honestly, I would still boil frozen chicken. However, knowing that the inside temp might not get hot enough, now I will probably cut the breast in half lengthwise to eliminate the thickness they seem to have these days.

[Chris415]

Thanks, everybody! Yeah! I feel better! ;) No need for the extra trip!
Chris

[PattiA]

Boiling chicken, defrosted or frozen, is going to give you tougher chicken compared to poaching it. The difference (http://whatscookingamerica.net/Information/PoachingSimmeringBoiling.htm) is all in the temperature of the water.

Poaching takes longer, but worth the time to me.

I've been oven poaching chicken breasts lately. No watching the pot. Put the chicken in a baking dish, cover with warm water, broth, or a mixture of water/broth. Add appropriate seasonings. Cover pan tightly with foil. Bake at 375F. A large pan with 6 chicken breasts takes about 40 minutes. I picked 375F because the first time I thought of trying this, I was also making oven-baked brown rice.

[Johnny C]

If you're poaching it over a long period then there's no reason it should be defrosted, it should reach the temperature needed; if you're still worried it might be worth getting a meat thermometer.

I agree about poaching. It's always best to poach it in stock too, not cube/packet/tin stuff if it's got lots of salt and chemicals in but true chicken stock.

You can also poach it in milk, which makes it more tender for some reason. A dish I make sometimes is a breast of chicken on the rib french-trimmed with the skin on; browned first in a pan then poached in milk in the oven for half an hour, skin side up so the skin goes a little bit crispy, served with a lemon or sorrel sauce. The meat really falls off the bone.