New Way I Cook Frozen Chicken

I actually got this from my sister while I was at her house babysitting so she could clean out the storage room. When you walk into her house theres an entrywway where you can go 3 ways. Left to bedrooms, straight to a sitting room, and right to the livingroom/kitchen. Then if you walk straight through that room theres a doorway into a trailer that the previous owners attached to the house. They had been using it for storage (because it wasn't sealed against the cold very well) but they decided to take off the trailer and build an add on for a whole kitchen.

So anyway, she came out of the storage room to start dinner and this is what she did.

She lined a pie dish with foil, poured a tab of oil in the bottom and placed frozen chicken in it. Then she started sprinkling on seasonings and dried chopped onion. Then she placed a few tablespoons of butter on top of the chicken and covered it with foil. Her stove, oddly enough, had been in the storage room and was now not hooked up. So she placed it on top of the woodstove.

When I came home from babysitting I decided I had to try it. So I did the same thing, only I put mine in the oven.

Here it is before I covered it with foil and put it in the oven.

I cooked it at 375 for about an hour then I temped it and it was at 190(ish). So I took some forks and started to poke at it to see if it was shred-able, and it just fell apart. It was so juicy and tender and amazing.

So I have been doing that everytime I need chicken for a casserole, but yesterday I decided to try something new since I just got a stainless steel oven proof pan at walmart. (Yes I caved, but I had been wanting one for a long time and I did do a lot of searching on Amazon to find the best price vs value. And turns out Walmart had it.)

So I basically did the same thing, except I was planning on using it to make Mac n Cheese so I melted half the butter on the bottom then added the chicken, then seasoned. And topped each with a tablespoon of butter. (obviously you can see here I used two small instead of 1 large this time)

I placed the lid on it and stuck it in the oven at 375 for an hour. When I temped they were 190(ish). I happily shred them, put the pan on the stove top, and continued as usual to make mac n cheese. Then at the end I stuck it back in the oven rather then having to transfer to a baking dish. I was so happy. (less dishes)

So as you can tell, it worked great on a woodstove, in a pie pan covered in foil, and in an oven proof pan. Which suits every lifestyle (within reason).

If you're just looking for seasoned chicken breasts (not breaded) this would also work well for eating them whole if thats what you're going for.