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I used to thaw chicken on the counter all day and somehow I'm still alive
My mom did it that way, her mom did it that way, and I did it for probably 15 years until a buddy of mine in Cincinnati who cooks at a diner watched me pull a frozen bird out at 9am and set it right on the counter. He just stared at me and said "that thing sits in the danger zone for six hours and you're feeding that to your kids." Now I drop it in a bowl of cold water in the sink and swap the water every 30 minutes, and a 4 pound bird is ready in about 2 hours instead of sitting out all day. The part that gets me is how much better it cooks too, the middle isn't dry while the outside is still pink. Does anyone else still thaw on the counter or did everybody but me get the memo?
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