I am following Thomas Keller's recipe for roast chicken, where he suggests to air-dry the chicken in the refrigerator for 2/3 days after brining.
I was wondering, is that safe? What are the risks? Can bacteria in rhe chicken make other stuff inedible raw by going around the same air or is contact needed?
What are the clues to quickly spot if the chicken is going south?
I have already read and thought that the best way is to store it in the lower shelf, on a rack with a tray underneath it. Does anybody knows if the risk of cross-contamination is still high?
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