((Sigh, enter rant))...
I know better than to freeze whole chicken, because no matter what I try in terms of defrosting methods, the darn thing will never, ever properly defrost. I usually shop at a wholesale members only type vendor and get a great deal on two whole chickens 5lbs each for $9-10 (compared to the $8-10 for the same size for just one chicken at my local grocery store). Normally because my horrible luck with defrosting them once I freeze them = I cook both within a few days of each other for various meals and/or dinner then freeze whatever we don't use once its all carved up etc. Well the last time I purchased some chickens a few months back, I wasn't able to do this and wound up having to freeze one of them (and I beyond dread doing this because of my luck).
With all that being said, after doing some major shopping a week ago at the wholesaler - I needed to make some room in my freezer and took out the whole chicken unused from months ago along with about maybe 6 pounds of chicken thighs to defrost and cook up. For the record, all this chicken (in its original packagining) was put into my fridge to defrost back on the early evening of 3/12/2013 in the bottom drawer of my fridge (as that was the last "best suggestion" given to me to resolve my luck with defrosting whole chicken).
Well, I've checked daily and come today a week later the damn whole chicken is still mostly frozen a tad softer than a rock, but the thighs seem finally mostly defrosted. So while I've pretty much given up on ever getting a frozen whole chicken to properly defrost, my question to you good people is whether or not the whole chicken is still good to cook? I think the thighs are ok as when I checked them yesterday they were mostly solid; today they are finally a bit pliable. I've been searching the net and a lot of the guidance I've found is that if its been defrosting for a week its bad even if still mostly frozen. I don't want to waste it - so I thought I'd put it up here for discussion and advice from the good people of Chow. Given what I've read online for cases like this, I'm unsure of whether or not it still being frozen would indicate its still ok to use. I'm scared of Salmonella poisioning not because i'm overly cautious/paranoid - but rather because I had the extreme displeasure of eating smoked salmon that was contaminated late last year and was violently ill with Salmonella to then find out a few days later that it had been recalled for the same. I've never been that sick in my life, so I don't even, ever want to repeat that level of illness, I can't even fathom eating smoked salmon ever again or at least anytime soon because of the vivid memories it brings. So what do you think? Mostly hard/frozen still safe or no because of extended exposure to below freezing temperatures? Many thanks in advance everyone!