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Unread 10-30-2012, 12:24 PM   #8
landarc
somebody shut me the fark up.

 
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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.
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