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Old 12-02-2011, 04:36 PM   #1
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Frozen stuffed whole chicken

A lot of conflicting stories on the Internet on how to treat this poultry dilemma. Im cooking a frozen stuffed whole chicken right now.
After a lot of Internet research, I'm going with the theory that you never thaw a stuffed bird and treat it like a frozen stuffed turkey. I bought fresh stuffed chickens and chucked them in the freezer right away.
M&M meats sells a frozen stuffed chicken and the cooking instructions say to cook from frozen at 375 under light foil for 2 1/2 - 3 hours, remove foil and give it another half hour. Make sure temperatures jive and then let it sit covered for 15 min.
This is my plan.
Any thoughts? Advice?

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Old 12-02-2011, 04:40 PM   #2
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I've never done what you describe. I'm not sure the center of the stuffing will be at a safe temperature (161 F) in that time. Also, I'd expect the white meat to be dry by then.
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Old 12-02-2011, 04:40 PM   #3
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I recently posted a link to cooking frozen turkeys and used that method on a duck. It came out great (no stuffing though), but took longer than I expected to get up to temp. So my suggestions are first, set it on a wire rack so the air can circulate all around it. And use a thermometer, not just time, to check for doneness. Or one of the other methods... clear juices, leg is loose... but I would still check the stuffing with a thermometer to make sure that got up to proper temp.
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Old 12-02-2011, 06:45 PM   #4
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3 hours, 3 lbs, all temps jived. Only basted once. Turned out pretty good for a pre stuffed grocery bird. Fall off the bone done that's for sure. Breast a little bit dry but certainly edible. A little gravy, some beauty roasted potatoes, a glass of beer for the cook and everyone is satisfied and happy.
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Old 12-02-2011, 06:47 PM   #5
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And I did cook it on a rack in a big roaster.
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Old 12-02-2011, 08:18 PM   #6
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I hope you used a meat thermometer and made sure the stuffing came to165, or it could cause food poisoning.
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Old 12-02-2011, 08:25 PM   #7
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Stuffing was 170+
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