Thursday, February 17, 2011

Roasting A Frozen Chicken

We spent Sunday afternoon at Lowe's, Home Depot, and Ikea. So when we got home, it was time to dive right into making dinner. Dinner should have been easy, but it didn't turn out that way.

We planned to roast a chicken. So a little bit of prep time to clean the chicken and then stuff it with onions and lemons, then put it in the oven and ignore it until the meat thermometer beeps. Unfortunately, despite getting the chicken out of the freezer Saturday morning, it was still a little frozen inside. But we figured, no big deal. Well, big deal. It took a very long time to reach 170 - twice as long as usual - and when it did and SP drained the juices from the cavity:the juices were still pinkish. So in it went again. And out again. More probing various sections with the thermometer, more suspicious readings. Back into the oven. Repeat. Repeat. Meanwhile, we snacked on the last of the buffalo chicken dip with chips. When it got to be 7:30 pm, we went ahead and ate our rice and sauteed snap peas:Very good snap peas.

The chicken? Well, I think it was more than a little frozen in the center and I think that threw everything off. Eventually the thermometer said the interior and thigh area were done, but that was at the expense of the exterior and breast areas, which were overcooked and kind of dry.

Definitely not our best roast chicken. We roast chicken so often you'd think we couldn't possibly screw it up. But we did. Next time, the chicken comes out of the freezer on Friday and gets to thaw for 2+ days.

Better luck next time. And maybe next time it'll be warm enough to do the chicken on the grill rotisserie (I'm a little anxious for spring!).


  1. Bummer! Next time, don't defrost it all - cooking a chicken (or turkey) straight out of the freezer takes about 1 1/2 times longer than a thawed bird, but the meat stays nice and moist, and you have much less chance of transferring bacteria with frozen meat than with fresh. I rarely, if ever, defrost a bird before roasting.
    The most likely reason that some of yours turned out dry was that it was thawed, so the cooking times couldn't co-ordinate with the frozen inside.

    1. Oh, thank you so much! I just a few moments ago took a frozen chicken out of the freezer, somehow got the poultry type sanitary napkin off, and put it into a dutch oven and into the oven. I seasoned it first. I figured since it's frozen solid, it'll make its own gravy and the giblets that are still inside the bird will combine with the gravy.