So here's the story on Saturday am bought beautiful free range plump chicken butterflied it rubbed w lemon zest rosemary garlic & salt in preparation for pollo ala mattone let sit in the fridge for the day...
Then received last minute invite to go swimming which segued into a very late lunch, of grilled chicken came home too late.,..Sunday we had tix to see Pippin (fab btw) so in the am decided that since again we'd be home late I'd create Pippin Chicken in the crock pot (lots garlic, onions, cherry tomatoes olive oil & some gin & vermouth because that's what I had on hand ) so browned it and in it went...
Came home to find that the crock pot conked out before fully cooking (we were gone for like 9 hours) ...Serv safe training tells me I have to toss it. but it breaks my heart (and wallet those free range organic chickens ain't cheap).... Do I have to? Or can I cook the bacteria away? It's in fridge now.
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