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.
Whip It Off, Chambers!
"perhaps...but then again...maybe not..."