You can cook it however you want as long as it gets to 160F. I sous vide frozen chicken all the time. I bet you could roast it at low temp just fine. Or just defrost it in the microwave.
This 1,000% will not work (assuming it’s a cutlet / thighs or something). This is not enough for even a defrosted chicken breast.
There are ways you can do it, other people have commented some approaches (basically, cut it up, if you want it to work). But (a) it’s unsafe without a meat thermometer (b) it will probably be a failure unless you’re pretty skilled. Definitely don’t just throw it in at 325, the most likely outcome is that you’ll have to leave it way longer than 20 minutes, and then give up once it’s getting dried and awful around the outside, and have to take it out anyway and slice it up and fry it or something, because the inside is still raw.
Not to mention (if you’re in the US) the deregulation that’s happening. You need to be extra careful now because nothing is being looked at like it should, and the only recalls happening now are from companies doing it on their own to avoid being sued down the line.
Chicken and anything ground should absolutely be cooked in a way consistent with killing bacteria. Anything else is asking for horrible consequences.
You can cook it however you want as long as it gets to 160F. I sous vide frozen chicken all the time. I bet you could roast it at low temp just fine. Or just defrost it in the microwave.
How long would you say, do i flip it? What do you say about the other response saying absolutely not to do that?
Honestly I have no idea. Maybe like 20 minutes at 325F? Buy a cheap meat thermometer.
No harm can come of it as long as you cook it to temp. It might not be very good, but it won’t make you sick.
This 1,000% will not work (assuming it’s a cutlet / thighs or something). This is not enough for even a defrosted chicken breast.
There are ways you can do it, other people have commented some approaches (basically, cut it up, if you want it to work). But (a) it’s unsafe without a meat thermometer (b) it will probably be a failure unless you’re pretty skilled. Definitely don’t just throw it in at 325, the most likely outcome is that you’ll have to leave it way longer than 20 minutes, and then give up once it’s getting dried and awful around the outside, and have to take it out anyway and slice it up and fry it or something, because the inside is still raw.
Not to mention (if you’re in the US) the deregulation that’s happening. You need to be extra careful now because nothing is being looked at like it should, and the only recalls happening now are from companies doing it on their own to avoid being sued down the line.
Chicken and anything ground should absolutely be cooked in a way consistent with killing bacteria. Anything else is asking for horrible consequences.