Poaching chicken from frozen?

redkids1972

cooked it well tasted ok no tummy upset yet lol thanks for the relpies

spike7451

What I do with any frozen meat that I need to slice,is to let it defrost slightly then slice it,I find it slices easier & I find it's also safer that way too.

Mimi09

I often throw frozen meat in the slow cooker ( where it cooks for 8 hrs minimum...) is this a no no then?

mrsdwhite

Technically no, you shouldn't. The danger zone for food is 5-65 degrees c. The food needs to go through this temp to above 65 degrees as quickly as possible to avoid the bacteria mutiplying to dangerous levels.
IF the chicken is cut up quite small, and cooked on a high heat and cooked through thoroughly it should be ok.
Sorry for a boring response, I work with food so it's drilled into my head!

Skint_yet_Again

Not much use for now.... but I buy cubed "cook from frozen in 15 mins" chicken breast from Icy land as quick to cook when I can't be bothered to wait. 875g is £5.

*However this is 99% chicken breast with salt and stabiliser: triphosphates (in many cupcake mixes, gravies, instant pasta & sauces, instant soups etc), and has to be pan fried for 15 mins before adding sauces or using in other recipies

YORKSHIRELASS

Strictly speaking you shouldnt cook any meat from frozen unless it says on the packet that its OK to do this. I think the Iceland chicken has been part cooked before being frozen which makes it safe.

However I do cook chicken sometimes before its 100% defrosted and have never had any problems. I wouldnt put it straight in the slow cooker unless I had browned it in a pan first though. I have always thought the slow cooker doesnt get hot enough to kill off any bacteria so its best to defrost properly first.

Chicken defrosts fairly quickly in a bowl of water which is better than the microwave I think.

Stephen_Leak

Good advice from both spike and mrsdwhite, even if it seems contradictory. Partly frozen meat is much easier to cut, especially if you need very fine strips for a stir fry. And, with the meat now being in small or thin bits, it is easy to ensure that it is thoroughly cooked, along with any bugs.