Should the chicken be thawed or can you cook it frozen?

Here's why:

* Uneven Cooking: Frozen chicken cooks very unevenly. The outside might be cooked through, while the inside remains frozen and potentially unsafe to eat.

* Food Safety Risk: Bacteria can survive and multiply in the temperature "danger zone" (40°F to 140°F), which is common during uneven cooking of frozen chicken. This increases your risk of foodborne illness.

* Dryness and Texture: Frozen chicken often becomes dry and tough when cooked without proper thawing.

Instead, always thaw chicken thoroughly before cooking:

* Refrigerator: This is the safest method. Plan ahead and thaw chicken in the refrigerator for about 24 hours per 5 pounds.

* Cold Water: Place the chicken in a sealed bag and submerge it in cold water. Change the water every 30 minutes. This method takes about 30 minutes per pound.

* Microwave: Some microwaves have a defrost setting. This is generally not recommended as it can cook parts of the chicken unevenly.

Remember: Never leave chicken out at room temperature for more than 2 hours (1 hour in temperatures above 90°F).