In the U.S., the guidelines are to never let it come to room temperature. But, growing up with both the Italian and Chinese poultry stores, they kept the chickens hanging at a cool room temperature, not chilled and there never seemed to be a problem. I rarely let it sit out for more than 30 minutes, but, that seems plenty to get your average chilled chicken to proper temperature.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."