Still the best method for whole frozen birds. Been doing it this way for 40 years. Learned it from grandma and we thawed turkeys the same way in the sink. Thanks for the post.
I'm not trying to make anybody sick, but I have used hot hot water because the water out of my tap comes out 140°... And I've never gotten sick thawing out frozen chicken that way, but it's usually whole pieces of chicken thigh or chicken breasts.
This video was from eight years ago. That’s a long time ago, a lot has happened in eight years. Are you still in business? Are there new videos? And how come you haven’t updated this one?
Farmer Jon is Hot 🔥 But I find it hard to believe that an entire frozen chicken only takes a few hours. I think mine is bigger, so I’m guessing at least five hours or more. Jon didn’t tell us how we will know it’s thawed though.
In the bag. The chicken will absorb water otherwise, and also the water will become slimy and might grow bacteria. In fact, sometimes I put it in a second bag and suck all the air out, just to keep it watertight. By the way, you can cook it from frozen or half frozen, it just takes longer and releases more water. I recommend you get a clay roasting dish, the most classic brand is Romertopf. You soak the dish and lid in water then cook and the meat comes out amazing. But if you don't have one of those, a good method I use is to cut carrot into thick rounds, cut onion into big chunks and get some whole cloves of garlic, spread all out on the bottom of your roasting dish and cover with salt & pepper, then put your seasoned chicken (salt, pepper, mixed herbs, mustard, garlic powder, onion powder etc - I put the whole chicken in a bag, seal top and shake) on top of the veges breast side down (that way the fat renders down onto the bird) and then put a quarter inch of water in the bottom of the dish, so it half covers the vegetables but doesn't touch the chicken. When it's got 45 minutes left to cook, turn the chicken over to brown the breast side and sprinkle more mixed herbs and salt on if necessary, and drain out the juices for gravy. If you do this method the chicken will be super moist inside & crispy outside and you'll have a large amount of gravy. And the carrot is cooked perfectly.
Holy god you're cute! Also, I recommend a better mic or a mic booster. I was looking for a fast method without cooking the edges but great vid for a person new to cooking.
That's literally what it is. I work in the poultry industry and every single person calls them birds. This is the tiniest thing I have ever seen to complain about.
Still the best method for whole frozen birds. Been doing it this way for 40 years. Learned it from grandma and we thawed turkeys the same way in the sink. Thanks for the post.
a couple hours???? i need it now!
Instant pot
Cook it
You saved me time from watching the video, with your comment.
Thank you brother!
I'm not trying to make anybody sick, but I have used hot hot water because the water out of my tap comes out 140°... And I've never gotten sick thawing out frozen chicken that way, but it's usually whole pieces of chicken thigh or chicken breasts.
farmer john is CUTE !
Yes. the running water is a great way..My grandmother taught me that...Guess the old ways still work..Thanks for sharing..Cheers Jeff
"You're a legend, mate...Thanks" Hugs from Melbourne, Australia.
that intro music vibin
Yay, I need to cook a chicken tonight that I forgot to take out last night! It is 1pm so in a bowl of cool water it goes! Thank you!!
This video was from eight years ago. That’s a long time ago, a lot has happened in eight years. Are you still in business? Are there new videos? And how come you haven’t updated this one?
That was Helpful. Thank you.
What kind of lights are you using under your cupboards? Also, what are you using on your walls? It looks like a great backsplash, too.
Thank you. 😊
Thanks for the tip.
Farmer Jon is Hot 🔥 But I find it hard to believe that an entire frozen chicken only takes a few hours. I think mine is bigger, so I’m guessing at least five hours or more. Jon didn’t tell us how we will know it’s thawed though.
Brilliant.. thank you so much! Panic over!
I do this. I’m still not patient enough. 😂
Thank you! I have a 6lb that comes an Amish family that I wanted to bake today and this vid makes it possible :)
0:19 That rhymes
😆
The running water is wasting water, Just be patient and the bowl of cool water and replacing the water once in a while works just as Fast!
No it doesn’t.
It does work, but its nowhere near as fast as running water.
i was here because i suck at cooking and i got distracted... you are so good looking lol sorry
We don't waste water in Tucson.
Thank ya!
I’m doing this right now lol
Hi, Is it around two to three hours Sir?
How long would you say it takes for the chicken to thaw with the running water technique?
bruh isnt it just easier to cut it up and then deforst the parts?
Silly question: In the bag or out of the bag?
In the bag. The chicken will absorb water otherwise, and also the water will become slimy and might grow bacteria. In fact, sometimes I put it in a second bag and suck all the air out, just to keep it watertight.
By the way, you can cook it from frozen or half frozen, it just takes longer and releases more water.
I recommend you get a clay roasting dish, the most classic brand is Romertopf. You soak the dish and lid in water then cook and the meat comes out amazing. But if you don't have one of those, a good method I use is to cut carrot into thick rounds, cut onion into big chunks and get some whole cloves of garlic, spread all out on the bottom of your roasting dish and cover with salt & pepper, then put your seasoned chicken (salt, pepper, mixed herbs, mustard, garlic powder, onion powder etc - I put the whole chicken in a bag, seal top and shake) on top of the veges breast side down (that way the fat renders down onto the bird) and then put a quarter inch of water in the bottom of the dish, so it half covers the vegetables but doesn't touch the chicken. When it's got 45 minutes left to cook, turn the chicken over to brown the breast side and sprinkle more mixed herbs and salt on if necessary, and drain out the juices for gravy.
If you do this method the chicken will be super moist inside & crispy outside and you'll have a large amount of gravy. And the carrot is cooked perfectly.
This is why I do not trust humanity
u thaw me.
Holy god you're cute! Also, I recommend a better mic or a mic booster. I was looking for a fast method without cooking the edges but great vid for a person new to cooking.
Thanks so much.
Agreed on the cute comment
Too much talking why cant be straight to the point?
Would u quit calling it a F'N bird!!!! U said bird a thousand times
No he won't
That's literally what it is. I work in the poultry industry and every single person calls them birds. This is the tiniest thing I have ever seen to complain about.
Relax bro it's not that serious🥴😂