How long can raw chicken sit out without being refrigerated?

Answer 1

I would not leave out very long at all, I personally wouldn't for longer than an hour. if it was very chilled to begin with maybe 2 hours, but that's the upper limit. if your house's temperature is in the 60's then 2 or three hours might be ok. but the problem with that is your stove will create a localized temp increase so you may not consider that and inadvertently be outside the temp you think your room is at, especially if your prep area is with in a few feet of your oven or stove.

So to be safe less than two hours, but preferably 1 hour.

remember life begins at 40. 40 degrees that is. that's when bacterial growth will begin growing much more rapidly. chicken has a high salmonella rate. contamination of surfaces and other objects that come into contact with the chicken will be a issue to consider also. After you cut or chop to size or even marinading while doing other things, there is no harm slipping it back into the refrigerator as long as you wash your hands before touching the outside of the container.

When cooking make sure most meats internal temperature gets to 165 degrees. I believe only exception is steaks if you don't like well done. I recommend no pink but still juicy though for the most health conscience

If your Thawing:

Best:

Refrigerator If defrosting do that in the refrigerator for two days (saves on power too!) and can be refrozen if necessary. refrigerator temp should be under 40, 38 is probably better to try to maintain 40 when the door is opened and closed.

Better:

Microwave: can be used, might cook some edges, so you may have a loss in meat quality use a lower power setting to reduce this issue. defrosts fast so you don't have to wait if you need the meat quick. just watch it and it should be fine.

Good:

Water: you can thaw in water but need to cook immediately don't refreeze. Change water a lot about every 30 min, to keep it cool, don't ever use warm or hot. This may provide better meat quality than a microwave thaw, however most people will not pay enough attention to the food and changing the water so the meat could easily spoil. it will have a higher than

Worst:

Room temperature / Counter: not recommended at all. Exterior will defrost quicker you will have a much higher rate of food spoilage, with increased bacteria, will also even further increase bacterial cross contamination. people who get sick easy or have medical conditions, should absolutely never thaw this way. Not recommend for anyone else either.

think ahead thaw in therefrigerator, saves on a little power also.

Answer 2

Any cooked food should stay at 160 degrees or below 45 degrees to insure that no bacteria gets in it. Place cooked food in the refrigerator within an hour after removed from heat.