it on the kitchen counter for hours, as this puts it in a “temperature danger zone” that encourages bacterial growth. Also, be sure to place the chicken on a deep plate on the lowest shelf of the refrigerator to prevent any juices from dripping onto other foods. Finally, aim for an internal temperature of 74°C (165°F), measured by inserting a thermometer into the thickest part of the meat, without touching the bone. Neither white-colored flesh nor clear juices are sufficient to confirm that the food is safely cooked.
With proper storage and these simple steps, that “forgotten” chicken can still become a delicious meal.
Once carefully checked and thoroughly cooked, it may well still deserve a place at your table.