Safe to eat chicken

I've defrosted two chicken breasts in the fridge over night, and then brined them for 24 hours in an equilibrium brine. I let them dry in the fridge for 3 days, but after searing them, I'm not sure if they are still good to eat.

I've popped them in a water bath at 65C for an hour in the interests of science, but I'm sceptical as to weather it's safe to eat.

Anyone out there have any thoughts?

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Comments

Brendan_Lee_56950

It's really impossible for us to know whether it's safe or not. Safety is not an all or nothing equation. It depends on the original quality of the meat, how you handled it, how you cooked it, and the level of risk you are willing to accept in consuming the product.

damian.gonsalves

Thanks Brendan, yes I agree with you in that it's difficult to say since I hadn't specified all the environment variables. In the end the meat looked like it turned out great, but my fear of food poisoning couldn't bring me to consume it.

However after reading up more on the subject it sounds like holding chicken at 60C for at least an hour should kill any pathogens in the meat, so it might have been good anyways.

I'm going to try again, except this time I'm only going to dry the meat for a few hours rather than a few days in the fridge. I'll post the results when I'm done