Cooking chicken from (semi) frozen - would you???

[PoppyPopcorn]

Having chicken curry for dinner. Took chicken out of hte freezer late morning but it hasn't defrosted fully - would say it's 50% there. So have chopped it into bite sized cubes. it's frying merrily in the pan before I will add the sauce.

Mentioned to DH what I was doing and he was a bit dubious. He defers to me on food things though as I do all the shopping, cooking and have a food hygiene certificate.... I wouldn't be roasting a whole chicken from frozen, or even a whole breast.

But cubes is fine. Isn't it?

I am doing it right now.

I don't get how on earth you are supposed to defrost whole chickens in the fridge these days. A day and a half and it is still a bit frozen, and it has been taking up so much room. I will just continue defrosting them on the side in future.

I will roast it for longer than usual though and I tend to nuke roasts a bit anyway. It will be well above temp for plenty long enough.

I wouldn't but I am a worrier generally

I'd do this, but wouldn't with a larger piece of meat or anything with bones.

Buy an instant pot
You can cook from frozen then

I've done it loads, always been fine - though I do tend to overcook chicken at the best of times just to be on the safe side so there's very little chance that even from partially frozen it will be undercooked.

I always cook from frozen, why wouldn't you?

I do it all the time it cooks more evenly and its easier to dice up semi frozen

Well we had it last night and everyone fighting fit today :-)

I do this pretty much every time I make a chicken curry, it'll be fine.

A meat thermometer is a really useful thing in circumstances like this. I often don't worry about chicken being fully defrosted because I can check it's all at the right temperature when cooking time is up.

A meat thermometer is a really useful thing in circumstances like this. I often don't worry about chicken being fully defrosted because I can check it's all at the right temperature when cooking time is up.

I find chicken is very rubbery if it's not been defrosted properly.

As a previous poster said, the issue with cooking from frozen is there is a danger that the food will not be cooked for long enough to ensure that the middle is cooked through.

As long as you check that the middle is properly cooked and piping hot, it makes no difference if it started at 3 degrees or -18 degrees.

I'd be getting a take away for your supper, I would trust anything that was partly frozen, who wants to run the risk of food poison over one chicken.