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Unread 03-01-2011, 07:49 AM   #7
Cook
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Quote:
Originally Posted by theflints01 View Post
Actually, the four hours is the aggregate time out of the food safety zone so you need to take the cooking time of the chicken into account also, until it registers 165 F. If you are cooking chicken "low and slow", you may only have two hours to get the food served before the four hours of total time outside the fsz are up.
Where did you learn that?
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