Conference turris::cooks

    After 4 days, I cook it whether I need it or not and have left overs
    if I didn't need it.  By 7 days I'd probably throw it out unless I
    could keep it near freezing.
    
    ed

    
    Is this a trick question?  I would say about 3 days after it has
    thawed??  Unless, of course you are serving the chicken with
    your famous collard greens.  Then it would not matter how old the
    chicken was, because the scent of those greens would over power
    what ever else was in your kitchen!
    
    

    I agree with 3 days.  I've read some articles stating how fast
    bacteria grows in chicken.  I probably would not use any meat after 7
    days unless it had preservitives in it.  Like kalbasi....
    
    Regina

    I have a bad habit-- which I know you're not supposed to do, but...
    
    I was having chicken yesterday for dinner.  Around 11:00 or so I went
    down to get it out of the freezer and put it in the sink to thaw.  No
    water, no fridge, just placed it in the sink.  I *KNOW* you're supposed
    to thaw things in the fridge, but I just don't have the patience.  The
    other option is to use the defrost setting of the microwave, but that
    requires patience and constant checking to make sure that the bird
    doesn't start to cook.
    
    I can't tell you how many times I've thought about cooking that turkey
    that's in my freezer.  However, I'd have to think about it two days in
    advance to take it out of the freezer and into the fridge.  Soon,
    though.  Soon as the weather gets cool and stays cool, I'll be thawing
    that ole bird out!  You see, you can't plan far enough in advance when
    you're going to have one of those "cooler" summer days to cook a
    turkey!  So I don't even bother thawing it.
    
    Mike, I'd cook that bird within a day or two after thawing it.  Then
    you can leave it in the fridge (if there are leftovers) and pick at it
    for days!

    you can defrost a turkey overnight in cold water.  I'd figure about a
    lb an hour.  that's a lot better than "leaving it on the counter" I'd
    change the water every 3 hours.
    
    The first one I ever thawed, I did in the washing machine (sink was
    busy).
    
    ed

    rep .5
    
    	Did you use the delicate cycle or just heavy duty cycle?
    
    				;-)

    Hi,
    
    Unless you are going to stuff, or saute a chicken, why bother
    defrosting at all?  I usually take chicken pieces from the
    freezer, and put them directly into the oven.   I cover them
    with a sauce (salad dressing, or just spices) and voila.  Sometimes,
    especially if the chicken has been skinned previously, I bake
    it in parchment paper.  I bake for about 40-50 min at 375.  Easy,
    lo-cal and no fuss.

    
     I don't know if any of you seen a segment on 
    chickens for sale on 60 minutes. But I make 
    sure I defrost my chicken and clean that bird
    good, with warm water and alot of elbow grease.
    Just so Uncle Sal M. does'nt make a special trip.
    If you know what I mean. That segment on processing
    chicken from the farm to the packing house is a 
    eye opener, believe me. 
    
    
                 CLEAN THAT BIRD!!!!!!!! 

    I was intending to grill some chicken tonight. I'd bought one breast
    and one leg, and I was going to chop up the meat, grill it and toss it
    in with some stir-fried vegetables. But this morning, I forgot to take
    the chicken out of the freezer compartment of my fridge. Is it possible
    to grill from frozen? Would it be OK to defrost by standing it in a
    _very_ cool oven?
    
    HEEEElP!!!!!!
    
    Alice T.

 It is possible to grill from frozen, but you are going to have a heck of a time
getting the insides cooked without charring the outside. If I were you, I'd
par boil it as soon as I got home, then grill it. That way even the outside
will taste like chicken, and not carbon. Also, if you are planning on using
a tomato based barbeque sauce, don't put any one until after you've gotten the 
outside of the chicken to brown a little, otherwise it tends to burn.

 The Doctah

    I agree about cleaning chicken!  In fact, I hate the feathers that so
    many companies will leave on.  So, after washing thoroughly, I pat dry
    and then... (don't laugh) ...get the butane torch and singe what's left
    of the feathers off.  Get that from my parents.  

    RE:  .9
    
    Alice,
    
    If you have a microwave, you can readily thaw frozen chicken pieces
    before cooking.  
    
    If you plan to grill pieces, you can marinate them, then partially cook, 
    and immediately put on the grill.  That way they cook more
    evenly throughout.  
    
    Curious point here - I never tried it - maybe you can marinate frozen
    pieces WHILE they are defrosting.  I'd do it in the refrigerator. 
    Hmmmm.
    
    I buy the skinless, boneless breasts when they are price reduced, in
    large quantities.  I wipe them with a damp paper towel, or rinse in
    cold water and dry in a colander, then wrap each one individually in 
    plastic wrap, then freeze them in bags.
    
    Pin feathers can be singed off with a match.  Not as thorough as a blow
    torch, though. -:)  I guess our blow torch-wielding friend does it
    outside the house?  Such a drag to have the house burn down, never mind
    setting off the smoke alarm!  I'm dedicated to cooking, but I have my
    limits.  I'd like to hear more about this feat.  With all due respect
    and a smile,
    
    Laura  

    There's a smoked ham place in Vermont that actually spreads a glaze on
    the hams and then uses a blow torch.  A consultant friend (from DEC)
    told me about seeing it done.  Took a while for him to convince me
    though.  Interesting concept.  :^)

    re. 10
    
    It worked! thanks
    
    Alice T.

 Glad to help!

re. 12

 >  Curious point here - I never tried it - maybe you can marinate frozen
 >   pieces WHILE they are defrosting.  I'd do it in the refrigerator. 
 
I did this the other day in the fridge.  I took out the frozen pieces the 
night before, poured the marinade over it and stirred it as well as you can stir
frozen chicken.  In the morning I stirred it once again and separated the pieces
(I had two breasts that were frozen together).  In the evening it looked ready 
to cook.  I actually didn't cook it right away since we ended up going out for 
dinner but I would have.

-- Nisha

    Well, the Thomases have been in their house for 30 some odd years, and
    they haven't burnt it down yet.  And they won't cook/eat a piece of
    chicken before they singe it.
    
    Now as far as the Landingham household goes-- I am still quite paranoid
    about this process, and I only singe the one brand that tries to
    compete with the "other guy."  The "other guy" has good, clean chicken.
    The competition's chicken is usually full of feathers, and I don't buy
    it when I have a choice.  If the competition is on sale for a good
    price, then I buy it and... out comes the butane torch!  In the
    kitchen, on very low flame, thank you.  As I said, I'm a little para-
    noid when it comes to these things, so I am EXTREMELY careful.

    re:.17
    
    Glad to hear there's an easier method....I hate those stupid feather
    things!

    Yup.  As I mentioned, keeping it on low, it works very well.  
    
    My brother and his wife always bring teriyaki chicken wings to my
    parties when I ask folks to bring a dish.  I NEVER eat them cause
    they're full of pin feathers!  Blech!