Just wondering Uli, do you do anything special since its frozen when you cook it? Since that's usually a no no as well LOL cooking poultry from frozen. I also work by the assumption that well cooked poultry should have any pathogens destroyed. But because we try to just cook it so it's not over cooked, I worry that one bacterium might remain to multiply to millions whilst sitting out. I wouldn't hesitate to refrigerate soon after cooking. Who cares if your temp drops in your fridge for half an hour or more? What about campers who use chilly bins for weeks? Unless your pregnant and worried about listeria and eating ham, soft cheeses etc, chicken food poisoning is likely your biggest risk therefore your priority! It's like the do not refreeze meat when it's a bit defrosted warning. A bit over the top and will have led to lots of unnecessary waste in my opinion. But that's another discussion which I think has been done already from memory.
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