If you do not thaw it, the outer portion will be overcooked and burnt and the inside will still be raw. You need the meat to be close to room temperature when starting to cook to result in a throughly cooked meat that is not dried out and over cooked.
A frozen mass will defrost from the outside in, as surrounding heat enters the chicken and thaws it. If you do not defrost it completely, when you cook it, part of it will be done while the rest is still frozen. By the time all the meat is done, the outside will then be very dry and tasteless. So you waste a lot of meat.
Yes, frozen raw chicken should be defrosted before cooking. It won't cook evenly if frozen and there is more chance of pathogen growth.
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Another perspective
According to the United States Department of Agriculture, chicken should be thawed before cooking in a slow cooker or a microwave. Chicken may be cooked from frozen in a regular oven or on the stove, but plan on increasing the cook time by 50%.
it's better to put in a cold water until soft and cooking after
You could cook a chicken from frozen, but thawing it will allow for more even cooking and less cook time.
You do not, but howerer this wil increase your cooktime and might dry out your chicken
no i don't think so.........
It is not OK to add raw chicken to a cooked chicken casserole. It would be safer to cook the raw chicken separately, then add it to the cooked casserole when reheating if you will be eating it all at once. Otherwise, keep the freshly cooked chicken separately to avoid reheating it several times.
You should not take risks with chicken, it must be defrosted before it is cooked, you can defrost frozen chicken in a microwave or drop the meat into warm water and leave for at least an hour to defrost, and check they have before you cook them.
There is no method of cooking chicken that includes soaking the chicken in ice water after cooking.
Parboiling is a method of pre-cooking where food is boiled in water and half-cooked before removing from the heat source. You should not parboil frozen or thawed chicken. Chicken needs to be completely defrosted and then fully cooked before serving.
You should defrost the mince before you cook it.
When cooking poultry, it should reach 165 F to be fully cooked. When reheating previously cooked food it should be heated to 140 F or higher.
The best way to thaw it out is to thaw it in the refrigerator. You should not just leave it on the counter. You could also defrost it in the microwave. Using a cold water bath could work only if the package is completely sealed. A little water on the meat won't hurt anything. The meat won't absorb the water. It will just evaporate during the reheating. I've thawed whole chickens in cold water. Your raw chicken meat should be washed anyway.
Yes, after the chicken is killed and before it is cooked, it is raw chicken.
Better is 350 degrees for about 55 minutes. Chicken will become "dry" and tough, even when submerged in liquid, if overcooked. If you will be reheating the chicken in a microwave later then under cook the chicken about 10 minutes.
Cooked chicken should be good for 3 to 4 days refrigerated.
It is not preferred in the cooking world but okay to do as long as you ensure that your chicken is cooked fully.
yes you can but do not put a cover on it while you are reheating it