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Cooking a Whole Chicken from Frozen

You want to cook up a tastey pasture-raised chicken but you forgot to take it out in advance. I don't know if this sounds familiar for your house but it's a regular event in mine, or at least it used to be. After using this method a few times it has become one of my favourite ways to cook up chicken.  Not only can it give you a moist, flavourful bird for dinner but the stock left from the cooking process makes the most delicious soup the next day.


1 whole chicken

2 cups water

garlic cloves quartered



If you can, cut slits in the skin of your chicken and place pieces of fresh garlic in the slits under the skin. If your chicken is too hard you can put the garlic inside and around the chicken. Place chicken in the pot with 2 cups of water. You can sprinkle in herbs like parsley, rosemary, marjoram, basil etc. if desired. Put the lid on the pot and put the whole thing into an oven pre-heated to 375 degrees Celsius.  Cook for 45 minutes for each pound of chicken. I like to baste it at least once while it cooks.  Remove from the pot, slice and enjoy. We usually slice the breast meat and cut the legs and thighs bone-in.

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