According to experts, this is the worst mistake you can make when defrosting chicken

The result: a suspicious smell, a strange texture… and dinner that ends up in the trash.
Even if the surface seems lukewarm, the center of the meat remains ice cold: a perfect environment for microorganisms.

Moral of the story: never leave your chicken on the worktop, in the turned-off oven, or on the windowsill, not even for “just an hour.”

The safest method: the refrigerator

This is the most recommended solution. Defrosting slowly in the refrigerator (at a maximum of 4°C) keeps the meat at a safe temperature while preserving its texture.

The only downside is that you have to plan ahead: allow about a day for a whole chicken and a few hours for pieces.