Help cooking slightly frozen chicken breasts on bone

[Aimee]

I defrosted in cold water for about 45 minutes. It's mostly thawed but still kind of icy near the bone. It's currently in the oven baking with foil on it. Anything I should know or do to make sure it's safe? Thanks.

[JonParker]

It depends on the temp, how long you're cooking them and the preparation but I'd say just an extra 5-10 minutes in the oven should be fine. I don't think safety is an issue regardless, but a lot of people don't like any pinkness at all in their chicken (which is a shame).

[Aimee]

Thanks that's helpful. I get kind of paranoid about food safety. Doing a search on the internet can also be kind of scary. People saying you will get food poisoning from cooking frozen chicken. I figured I'd get more informed answers on chowhound.

[todao]

Sure, that's a reasonable expectation. That's why I avoid giving advice on how long to cook chicken and to what temperature; there are too many variables.
For food safety, I try to use the USDA recommendations.
Here's a link that might help:
http://www.fsis.usda.gov/factsheets/c...

[JonParker]

The problem that I have is that USDA recs lead to dry and tasteless food.

[todao]

Your best chance for achieving an evenly cooked breast would have been to pull the breast meat from the bone before loading it into the oven. If you have foil on it you're not browning it but it should cook faster. Use your meat thermometer to judge when the meat reaches the desired safe temperature but be careful not to contact the bone(s) with the thermometer probe or you'll get an inaccurate reading.