making broth and getting the meat for casserole's etc. I have an abundance of chicken in my freezer from butchering this summer. I am in need of the freezer space for my baking business.
Can I take frozen birds and put them in my stock pot with cold water and put them on just simmer....or do I need to let them thaw out first. If I can't start them from a frozen state, perhaps I could put them in a cold water bath to get them thawed faster. Also, was considering pressure cooking them after they were thawed. I have several sizes of pressure cookers. I wonder how many birds I could safely pressure cook at one time? Any one have comments on this topic. Thanks in advance.

Yes most definitely you can use frozen chicken bones, I beieve we talk about this in the stock making fundamentals.
You do not need to thaw them out first...I do this all of the time.

Not sure about how many will fit in your pressure cooker, I just pick a pot that I think will hold all of my frozen bones and work from there. Cheers!

I used 4 whole chicken's. They were a breed that was not known to be tender and a little older than they should have been. Broth is scrumptious but meat may wind up being some what tough. I'm letting the meat rest... Then depending...boil in broth for a while or pressure cook?

:)

I was worried that meat would be tough starting from a frozen state and older birds.... It tastes great and the meat is fine. Going to make some great chicken noodle soup for some special people!