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Frozen roast chicken

I belong to a local food buying club and they had a deal on chickens this week.  I ended up with a frozen roasting chicken that's about 4lbs.  I'm planning on making that for dinner tomorrow (Sunday).  How would I go about defrosting it?  Should I take it out tonight and put it in the fridge?  Or put it in the sink with cold water tomorrow?  That's what I was thinking.  I remember my mom doing that with turkeys for Thanksgiving.  Which would take forever with the size turkeys she would get.  Anyway, how long would it take to defrost this way?  Changing out the water every so often, too, right?  Or is there a better method?

I'm planning on just simply cutting a head of garlic in half, cutting up a lemon and maybe getting some thyme and stuffing the chicken.  I'll probably get some small potatoes and some carrots and roasting the chicken on top of that.  And I'll save the carcass for chicken stock. 

Oh, while I'm at it, what is the difference between stock and broth?  From what I've understood, stock is usually made with the bones and it takes much longer than stock, which would be made with a whole chicken.  Is that correct? 

Thanks for the help everyone!


( 19 comments — Leave a comment )
Jul. 12th, 2009 03:30 am (UTC)
Put it in the fridge tonight, it's more reliable and safer.
Jul. 12th, 2009 05:38 pm (UTC)
Yeah, I took it out before I went to bed last night. It barely defrosted at all, of course. It's taking a nice, cold bath in the sink right now :)
Jul. 14th, 2009 02:57 am (UTC)
Trickling cold water over a frozen bird is faster than a water bath (but wastes water). Alton Brown explained the science of it on Good Eats one time last Thangsgiving.
Jul. 12th, 2009 05:32 am (UTC)
Take it out and put it in the fridge. Bottom shelf, in a bowl (since it can leek).

For the most part, stock and broth are used fairly interchangably. AFAIK, broth is a clear liquid, and stock is usually made with bones, so is more gelatinous.
Jul. 12th, 2009 06:09 am (UTC)
As I understand, broth is made with the meat of "critter", while stock is made with the bones.

They're not as interchangeable as a lot of people would like to think they are, but for most uses, they are. (shrugs)
Jul. 12th, 2009 07:35 am (UTC)
I'd wait until tomorrow morning, and take it out and put it on a plate on the counter. In the fridge over night probably won't defrost it fully.

Actually, to be honest, what I personally would do is take it out tomorrow an put it in a sink of hot water for a while. I know people are really squicky about that though, and get all panicky when I tell them that's how I do it. I've done it all my life, and so has my mother, and nothing harmful has ever come of it.

Also, stock is made with bones, while broth is made with meat. Stock is generally "heartier" than broth, and as long as losing that amount of flavor isn't a big deal, they're usually interchangeable. Broth usually tastes has more herbs in it, while stock just has a rich, meat-like flavor.
Jul. 12th, 2009 08:30 am (UTC)
I'd put it in the fridge overnight, and if it wasn't thawed a couple of hours before wanting to start roasting it, put it in the sink in cold water (it doesn't take long for that size chicken).
Jul. 12th, 2009 12:49 pm (UTC)
This is my advice too.
Jul. 12th, 2009 05:39 pm (UTC)
That's what I ended up doing. It's taking a bath now in the sink ;)
Jul. 12th, 2009 11:59 am (UTC)
I'd just throw it on the counter in the morning.
Jul. 12th, 2009 12:14 pm (UTC)
Not very safe ... gives lots of opportunity for multiplying micro-critters. Better submerged in cold water, or best in the fridge.
Jul. 12th, 2009 12:26 pm (UTC)
I live on the edge.
Jul. 12th, 2009 12:43 pm (UTC)
Up to you! Just want to make sure the OP knows that doing it that way IS living on the edge. Salmonella is not fun.
Jul. 12th, 2009 12:49 pm (UTC)
I've been doing this for years and have never had salmonella.
Jul. 12th, 2009 05:40 pm (UTC)
That's what I usually do for smaller things, chicken breasts, some ground beef, stuff like that. But for some reason a whole chicken like that, I'd worry it wouldn't defrost fully.
Jul. 12th, 2009 12:53 pm (UTC)
Chicken - Stock vs Broth
Taken from the web site of Sara Gray
The basic difference between chicken stock and broth comes from its characteristics. A chicken broth will actually react in a different way when used for de-glazing a sauté pan than it will if you were using a stock. And here's the reason: stock is often used as an alternative to cream or butter when binding up pan drippings.

It actually binds up the drippings beautifully for a sauce, where as broth will not do that. Stock has more gelée in it and that's the agent that helps with the binding process when making sauces.

The type of chicken parts you use and the amount of gelée extraction depends on the length of your reduction. Knowing this, will help you determine if you want to make chicken stock or broth.

Here are some key factors about the differences between chicken stock and chicken broth:

Chicken Broth - usually made with the meat and parts of the chicken. It has a high flesh to bone ratio. You can use whole chickens or an assortment of chicken parts. Some experts believe that the best results for a broth is to use stewing chickens rather than the fryers and roasters that are easily found in your grocery store. However, I've made delicious broths from roasters if you absolutely cannot find a stewing chicken. Lots of times, you can ask your butcher or poultry manager to order a stewing chicken if they don't have any on hand. At sea level, the reduction time for chicken broth can be as long as 3 hours.

Chicken Stock - is made up mostly form chicken parts that have a lower ratio of flesh to bone. Good parts to use would be necks, backs and breast bones. You can easily get the boney parts of the chicken at your local grocery store. Just ask for them at the meat counter and they will either have them on hand or will be happy to order them for you. Also, save your bones! Just gather up leftover chicken bones and freeze them until you are ready to use when making stock. To get the maximum amount of gelée from your stock, reduction time at sea level is about 6 hours.

Jul. 12th, 2009 05:13 pm (UTC)
Re: Chicken - Stock vs Broth
You, my friend, are made of win. =D *saves info*
Jul. 12th, 2009 05:42 pm (UTC)
Re: Chicken - Stock vs Broth
Awesome, thank you! The last time I made chicken broth I roasted the bones from a few chicken breasts and reduced for about 3 hours. So I guess it was probably between the broth and stock. That's awesome info right there, though!
Jul. 16th, 2009 02:55 am (UTC)
Re: Chicken - Stock vs Broth
I've always wondered that....thanks. Now I've seen people on the food network use tetra containers of stock before, but I've only ever seen broth on the shelves at the store. I usually make my own and can it, but sometimes I run out. I end up buying broth. Where can I get stock?
( 19 comments — Leave a comment )


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