Is it necessary to dethaw chicken breast before blackening?
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made with turkey gravy. I know at st hubert they use chicken gravy, but the idaho chicken gravy does not resemble quebec chicken gravy (you can see from the color, but the taste is wrong too), and the turkey seems closer.
the cheese didn’t get melty enough here, so I ran it under the broiler the next time. But without truly fresh curds, it’s not quite the same.
Question by thatgirl: Is it necessary to dethaw chicken breast before blackening?
I have frozen boneless chicken breast that I would like to blacken tonight either on the grill or in the broiler (if it’s raining). Can I do this from a frozen state?
What tips can you give me? If not what’s the best way to force dethaw? Microwave? Water?
Thanks!
Thanks John Q for reading what I meant. Where I have dethaw it should say “thaw” . . . oops!
Feel free to answer in the comment section below
6 Responses to Is it necessary to dethaw chicken breast before blackening?
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put in sink in package in Hot water,, replace as it cools,.
rich2481
June 13, 2013 at 12:57 am
If you don’t thaw the chicken (dethawing would be freezing), there is a good chance the center of the breast would still be frozen when you take it off the grill.
Just thaw it in the microwave before you cook. You can thaw in cold water, but it takes hours.
John O
June 13, 2013 at 1:23 am
Im never eating at your house
grizzbr1
June 13, 2013 at 2:17 am
you must thaw them…Blackening should be done in a cast iron skillet, with peanut oil at a very high heat!
use a good quality blackened seasoning mix and pound out the breasts first with a meat mallet!
coat both sides well ad sear on both sides in the super hot oil till it is BLACKENED!:)
dolmance31
June 13, 2013 at 3:11 am
No, you should never grill or cook frozen meat of any kind. Browning frozen hamburger for spaghetti sauce is different. But thawing meat makes it cook more evenly, and you sure want meat to be done to a safe temperature. Here’s a chart online:
Beef
120° – 125° Rare
130° – 135° Medium-rare
140° – 145° Medium
150° – 155° Medium-well
160° and above – Well done
Lamb
135° Rare
140° – 150° Medium-rare
160° Medium
165° and above – Well done (I’d want lamb well done.)
Poultry (Chicken and Turkey)
165° – 175° – Well done
Pork
150° – Well done (although I’d prefer 160°)
You could also stop by the store and pick up some fresh chicken breasts on your way home.
Red Ant
June 13, 2013 at 3:53 am
Yep, you need to thaw it. Most people do not even allow meat to come to room temperature before cooking it. You should, especially with a large piece such as a roast or whole chicken.
DaveSFV
June 13, 2013 at 3:55 am