How to roast frozen chicken! Sometimes I think I have early onset Alzheimer’s. I plan to cook a roast or fry some chicken then totally forget it’s still in my freezer. One day I said the heck with it and threw a frozen chuck roast straight into the oven. I sprayed it all around with cooking spray so the seasonings would stick, put it in my big roasting pan with a crap-load of carrots and added water, covered it with foil and let it cook for about 6 hrs. OMGosh…it was the best roast I’d ever made. So tender and juicy, and the carrots were so good I wanted to marry them. I could’ve spent my entire life with those carrots as my only companion. Now I always cook beef roasts from frozen.
The same thing happened with the chicken I planned to fry for supper one night a few months ago. I usually get so caught up with whatever I’m doing that what’s for supper is the furthest thing from my mind. That day, I pulled the 10 lb. bag of frozen chicken breasts from the freezer and dropped them on the kitchen counter. I thought, what the heck am I going to do with these? I considered thawing them in the microwave, but that would’ve partially cooked the frozen chicken around the outside and turned the meat rubbery while the centers would still be as hard as cinder blocks.
I had a brilliant idea! Treat the breasts like the roasts. It took some muscle to break them all apart from the single frozen block they’d turned into in the freezer, but I didn’t care. I was desperate to have something to serve my fam for supper and I didn’t have anything else in the house. I couldn’t believe how awesome they tasted and the meat literally fell off the bone. Now that’s the only way I roast my chicken these days and it’s so much healthier than pan frying. Plus, I don’t even mess with trying to pull all the pieces apart anymore. I put the whole solid block in a rectangle speckleware roasting pan. It can’t get much easier than this.
How to Roast A Frozen 10 lb. Bag of Split Chicken Breasts or Leg Quarters
Created by Melissa Woolard | Culinary Craftiness
- Solid block of frozen chicken pieces
- Cooking Spray
- Salt, pepper, onion powder (or any seasonings you like best)
- Liberally coat both sides of the block with spray and seasonings in the roasting pan, cover with foil, and bake at 350°F for 2 hours.
- Remove from the oven to separate the pieces, add additional seasonings to the newly exposed areas, re-cover and continue cooking for 1 hour.
- Remove the foil and any excess liquid, then continue cooking for another 30 minutes or so until the skin is nicely browned and crispy, and the juices run clear. Internal temp should reach 165°F.
- You may baste the chicken with the pan juices, or not to kind of reduce the calories from fat.
It takes minimal work to make and the guys love it!
Use the leftovers to make an awesome Avocado Chicken Salad.
To make a savory chicken broth:
Return all the discarded bones to the roasting pan, add water and more seasonings, carefully return to the oven for 2 hours at 350°F. Strain the liquid through a fine sieve into a large container. Discard waste and save the broth in lidded quart jars or larger container. Store in the refrigerator and use within a week for homemade chicken noodle soup or any recipe that calls for chicken broth. Skim the fat off the top and discard before using. Or store in the freezer for up to 6 months. Leave at least 2″ headspace in container for freezing expansion. Let partially thaw to skim fat from top before reheating to boiling for use in recipes.