I have a question about the recipe "Lemony Oniony Chicken Lorenza" from LE BEC FIN. The recipe instructs to let the raw chicken rest unrefrigerated for 6 hours before cooking. Is this safe?
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hi pamela, the reason that it IS o.k. in this instance is that it is essentially brined with all that S, and P., rubbed inside and out; then it is infused w/ lemon juice and onion(acid is a preservative as well as a meat tenderizer). And finally, it is coated in a sealing layer of melted butter, keeping the salt, onion and lemon in close contact with the chicken.
In the heat of july/august i leave it in the frig for 1 or 2 days, and i also do that if schedule has the chicken sitting for 2 days instead of one, but otherwise i do it at room temp for a day. But if you'd rather do it in the frig, no worries! (If, when you serve it, it is NOT intensely lemony oniony, i would advise letting it marinade longer next time.)
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If you were using this method in a restaurant and the county health department inspector showed up not only would they ding you on points but they would make you throw it away immediately.
what a moot point, tough love! you could say the same thing about 50% of the practices in most home kitchens.
Well,not in my home kitchen. I know this is what would happen because I have a state food handler's certificate. And I've seen the inspectors at work. As to the other 50% well...
I am not a food safety expert, but I personally would not feel comfortable leaving chicken out for that many hours, even with the salt, pepper, etc.
yes,toughlove, me too.
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