Verified answer

It depends on what you are making. If you are making chicken stock or chicken soup, then you can always start from frozen, since you will likely be simmering it for hours anyway.

But if I was trying to make a meal of boiled chicken that I plan to pick the meat off and serve with rice or such, then the inside could still be frozen/cold/uncooked when the outside is done.

Be sure not to try and thaw it with warm water and then cook it! That will promote bacteria growth which may not be killed during final cooking and then you could be visiting the emergency ward later that night.

You will need to let the chicken thaw first. Place it in a sink full of cold water for a couple of hours. If you don't thaw it first, the outside will cook and the center will still be raw and contain bacteria that causes salmonella.

I don't know why you wouldn't be able to do that. I do that with boneless chicken. Make sure you empty the cavity, if there are gizzards and such.

I do it all the time it takes longer for the chicken to cook but yes you can.