safe chicken?

[Nina51]

i bought some groceries over lunch hour. chicken legs on sale, yum! so i got a bunch of 'em. i left them in my van, they've been out there for an hour. it's about 38 degrees out, van's in the shade. think they'll be ok or should i bring them in a put 'em in the frige in the break room? i'll check back in a couple of hours, before i go home to see what you think.

[drauka99]

leave your windows open, I would say they would be ok, but then again I tend to overcook everything so I'm safe

[psychodave]

38 degrees outside...they are fine!

[Sk8r]

Chicken needs to be cooked thoroughly anyway.

I'm just wondering if it's a sunny day, a heating car, up to 80 real easy. If overcast and 38, no problem.

[Nina51]

Originally posted by Sk8r
Chicken needs to be cooked thoroughly anyway.

I'm just wondering if it's a sunny day, a heating car, up to 80 real easy. If overcast and 38, no problem.

yep, overcast.

[skippy2]

I leave meat and milk in the car all the time during the winter. Never had a problem yet.

[pnosko]

Originally posted by drauka99
leave your windows open, I would say they would be ok

What he said. I've left bottled water (I didn't buy it!) in a closed truck overnight in temps in the 20s and it didn't freeze.

[dc]

Carry a cooler.

[dinoman]

They should be fine provided its 38 in the car too, our friends keep their meat locker at 38 degrees and most refrigerators are right around that mark too.

[kfisc]

You need to roll them in flour, pepper and salt, then half deep fry 'em, then bake 'em the rest of the way, then send several my way for inspection.

[Nina51]

Originally posted by kfisc
You need to roll them in flour, pepper and salt, then half deep fry 'em, then bake 'em the rest of the way, then send several my way for inspection.

that sounds like it'd make a mess. how about you do that part and I'LL do the inspection.

[BigSkyBart]

these chickens look safe...

[pnosko]

Originally posted by kfisc
then half deep fry 'em, then bake 'em the rest of the way

I don't get it. Why not just deep-fry them all the way?

[drauka99]

pnosko - you half deep fry to lock in the juices and seasoning and then you bake it slowly to let the juices and seasoning time to get in deep.

Kinda like pan searing a good steak

[pnosko]

Searing does not lock in juices.

[MarkS]

Originally posted by psychodave
38 degrees outside...they are fine!

I disagree. The sun will turn the inside of the car into an oven, even in 38° weather. I guarantee that the inside of the car is in the 70's.

[drauka99]

not eactly involving steak but close enough - Pan-searing uses high heat to quickly brown food in a skillet. Perfectly pan-seared fish is moist and tender on the inside; golden brown and delicately crisp on the outside.

also

Pan searing’s a great way to cook seafood. The high heat creates a nice crust that seals in juices.

[drauka99]

Originally posted by MarkS
I disagree. The sun will turn the inside of the car into an oven, even in 38° weather. I guarantee that the inside of the car is in the 70's.

just the reason I said to roll her windows down to keep the inside of the car at the same temp as the outside

[Nina51]

Originally posted by MarkS
I disagree. The sun will turn the inside of the car into an oven, even in 38° weather. I guarantee that the inside of the car is in the 70's.

not a problem. we won't see the sun here till next may.

[kfisc]

Originally posted by drauka99
pnosko - you half deep fry to lock in the juices and seasoning and then you bake it slowly to let the juices and seasoning time to get in deep.

Kinda like pan searing a good steak

Exactly! Geez, now I gotta fight that urge.......

[pnosko]

Poultry deep-fries in about 3.5 minutes per pound. Inject the marinade and it's already in deep, let rest 4 hours to overnight and deep-fry all the way. Half-frying and slowly baking is a waste of time and energy-- both to heat the oil and the oven.

[kfisc]

Originally posted by pnosko
Poultry deep-fries in about 3.5 minutes per pound. Inject the marinade and it's already in deep, let rest 4 hours to overnight and deep-fry all the way. Half-frying and slowly baking is a waste of time and energy-- both to heat the oil and the oven.

Well, not when it's somebody ELSE'S time and energy.

[pnosko]

Touché!