How do you cook a frozen whole chicken?

You can't cook a frozen whole chicken directly! It needs to be thawed first for safety and proper cooking. Here's a breakdown of how to do it:

1. Thawing Options:

* Refrigerator: Safest method. Place the chicken in a container or on a plate in the refrigerator. Allow 24 hours for every 4 pounds of chicken to thaw completely.

* Cold Water: Place the chicken in a sealed plastic bag and submerge it in cold water. Change the water every 30 minutes. It takes about 30 minutes per pound to thaw this way.

* Microwave: Some microwaves have a defrost setting. Follow the manufacturer's instructions carefully.

2. Cooking After Thawing:

* Roasting: Preheat oven to 375°F (190°C). Pat the chicken dry, rub with seasonings, and place on a roasting rack in a baking pan. Cook for 1 hour and 15 minutes for a 4-5 pound chicken.

* Baking: Preheat oven to 350°F (175°C). Place chicken in a baking dish with a little liquid (water, broth, or wine). Bake for 1 hour and 30 minutes for a 4-5 pound chicken.

* Slow Cooker: Place chicken in the slow cooker with vegetables and broth. Cook on low for 6-8 hours or high for 3-4 hours.

* Boiling: Place chicken in a large pot with water. Bring to a boil, then reduce heat and simmer for 1-1/2 to 2 hours.

Important Tips:

* Internal Temperature: Cook the chicken to an internal temperature of 165°F (74°C) to ensure it's safe to eat.

* Use a Thermometer: Always use a meat thermometer to check the temperature.

* Safety: Never leave thawing chicken at room temperature.

Remember: Cooking a frozen chicken directly can lead to uneven cooking and potential foodborne illness. Always thaw thoroughly before cooking!