Originally Posted by Mad Cook
I'm so sorry, I didn't think I had to explain what seemed to me perfectly straight forward. If you try to cook chicken from frozen and get the timing/temperature wrong there is a strong possibility that it will not be heated sufficiently to kill any food poisoning organism. This advice from the Food Standards Agency (in the UK) seems to assume that anyone who is stupid enough not to thaw the frozen chicken before cooking is also stupid enough not to cook it properly.
All chickens and their cousins can harbour campylobacter and salmonella in their gut and factory processing can spread faecal matter onto the flesh. Hence the advice not to wash poultry before cooking it and the instruction to wash hands well after handling it.
And in any case if you did manage to cook the frozen chicken thoroughly it would not only cost a lot more in gas or electricity than if defrosted but the outside would probably be burned before the inside was cooked.
My point is equally straightforward.
There is nothing inherent to frozen chicken that makes it less safe than thawed.
"If you try to cook chicken from frozen or thawed
and get the timing/temperature wrong there is a strong possibility that it will not be heated sufficiently to kill any food poisoning organism"
Frozen or thawed, the only imperative is that the chicken has been thoroughly cooked to a safe temperature.
And there are many techniques to safely cook chicken that is frozen.