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Discussion Starter · #1 ·
I went to make a roast chicken tonight, something I've rarely, if ever, done before.

We moved it from the freezer to the fridge yesterday morning, and when I went to cook it tonight, I realized it was still  frozen in the middle (it was hard to get the bag of parts out, and I saw frozen juices inside).

After a quick search, I read that it would be fine to cook like that, but it just may take a little longer.

So I put tin foil over the breasts, cooked it at 450 for 15 minutes.

Then for 25 more minutes with tinfoil off. 

(This is the James Peterson recipe from the book Cooking)

I look great on the outside, but the juices inside were still very red, and the temperatures were low.

I ended up cooking probably another 20 minutes, checking it every 5. At the end, the temperatures were reading super high all of a sudden -- 180+ in some places. But the juices inside were still red. So, after debate, I took it out and cut it up. It appeared great in some places, but by the time I got to the parts of the breast that are closest to the middle of the body, there were some truly raw parts.

This was very frustrating. Next time I'll obviously make sure the bird is fully thawed, but I'd love any feedback/thoughts on what happened this time, and what I should have done about it.


Premium Member
9,972 Posts
450 can make for a very good roast chicken, but was ill advised in your case with a semi frozen bird. With the high heat, you need to start wtih a room temp bird for it to cook through evenly. And your experience highlights the difficulties. Additionally, with a high roast temps, you need to turn the bird a fair amount to get it to cook evenly.

For your situation, a lower starting temp with a higher finish would have probably been better. Still, always use a fully thawed and let the whole chicken sit out an hour before cooking to lose its chill. Chicken parts don't need a full hour to lose the chill.

Here is my favorite high roast chicken method:

Rather than brining, I've taken to koshering the chicken while it comes to room temp. I also use the Reynolds non-stick aluminum foil Solves the potato sticking problem.
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