I would like to be able to take meat (e.g. a whole chicken) out of the fridge in the morning (6am) and put it in a oven that is set to turn on approximately 10 hours later, so its ready (or mostly ready) when I arrive home from work (4/5pm).
This is obviously not safe to do without some sort of chilling. Is it possible to use something like ice in or around the meat to keep it cool during the day?
I was thinking of using stock ice cubes (frozen stock), inside the cavity of the bird. Hoping it would melt during the day, keeping it safely cold but not impairing the flavour. My alternative idea is a block of ice under the (metal) baking tray but this would be harder to arrange.
Is this (or similar) a safe idea?