I have been volunteering at a soup kitchen where they just throw frozen chicken leg/thighs into a big pot of water to cook them.
I was raised to believe that allowing chicken to thaw before cooking is better for both nutrition and taste, but I am finding it hard to locate authoritative sources for either of these beliefs.
I'm looking for references to make my case--if indeed I have a case!--that it's better to thaw chicken first. Not just your opinions--but the opinions of culinary/nutrition authorities, if you know of any.
Help me, please!