Chicken – Should I rinse chicken livers before cooking them

This sounds counterproductive. Making stock means that you let the boiling water leach nutrients, flavors, and other stuff from the bones. Then you remove the solid parts (bones, scum) and are left with the gelatine and flavors dissolved in the water.

Now, if you preboil the bones and throw away the water, you throw away all the flavor which has been leached in this boil. Sure, some flavor will remain in the bones for prolonged boiling, but it will be less, and it won't be the same flavor (some tastes will cook out sooner than others). In short, the process which creates scum is the same which creates stock; you can't have one without the other.

In your home kitchen, you can mostly live with cloudy stock if you don't feel like skimming. Clear stock is more desirable, but you can keep that for special occasions. And exactly these occasions are the one when you want the most flavor, so don't compromise by preboiling.

Not a great idea. The oven cooks from the outside in, so by the time your chicken is done on the outside, it'll still be uncooked on the inside. If you cook it longer so it cooks through, the outside will be as tough as shoe leather and the inside will be just lukewarm enough to encourage microorganisms (that may have survived the freezer) to fester, which could sicken you.

Put it in the pan the night before, cover it (or not, as Alton Brown sometimes suggests), and put the pan in the refrigerator. When you get home from work or whatever, preheat the oven to 450 F, season it, and bake until done. When is it done? It's done when:

The chicken is done when an instant-read thermometer reads 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving.

http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-roast-chicken-recipe/index.html

Note that some would say 165 F is over done, but safe is better than losing a kidney to E. coli or other nasty microbeasties.