Why cant a chicken defrost on the bench?

You should never defrost chicken on the bench (countertop) for a few important reasons:

* Danger of bacteria growth: Chicken is a perishable food and contains bacteria that can multiply rapidly at room temperature. Leaving it out on the bench allows bacteria to grow to dangerous levels, making it unsafe to eat.

* Food poisoning risk: Eating undercooked chicken contaminated with bacteria can cause food poisoning, leading to unpleasant symptoms like nausea, vomiting, diarrhea, and stomach cramps.

* Spoilage: Chicken can spoil quickly at room temperature, becoming unpleasant to eat and potentially harmful.

Safe Defrosting Methods:

* Refrigerator: The safest way to defrost chicken is in the refrigerator. It takes longer (around 24 hours for a whole chicken), but it prevents bacteria growth.

* Cold water: Place the chicken in a sealed container or plastic bag and submerge it in cold water. Change the water every 30 minutes to keep it cold. This method takes about an hour for every pound of chicken.

* Microwave: Some microwaves have a defrost setting, but it's important to cook the chicken immediately after defrosting this way.

Always remember:

* Never let chicken sit out at room temperature for more than two hours.

* Always cook chicken thoroughly to kill bacteria. The internal temperature should reach 165°F (74°C).

* If you're unsure about the safety of your chicken, it's best to throw it away. It's not worth the risk of food poisoning.