frozen chicken has a nutritional profile similar to fresh chicken's, as the process does not use any preservatives, although blast-chilled chicken may have more additives. A 3-ounce serving of raw, skinless fresh chicken has 101 calories per serving, with a little over 18 grams of protein and only 2.6 grams of total fat. Chicken is also a source of iron, potassium, vitamins K and A, and B vitamins, particularly niacin. To cook frozen chicken, you first have to safely defrost it. The USDA Food Safety and Inspection Service recommends three ways of defrosting chicken: in the fridge, in the microwave or submerged in cold water. If the chicken is stored in airtight packaging, you can soak the chicken in cold water, changing the liquid every half an hour. To defrost in the fridge, place the wrapped chicken in on a plate and let it slowly defrost.
A healthy substitute for red meat, chicken takes well to a number of cooking methods and is readily available. Frozen chicken is often cheaper than fresh chicken and has the added benefit of having longer storage times than fresh chicken does. You can also freeze extra fresh chicken.