I am preparing 'foolproof chicken' from epicurious. The brine is supposed to be boiled, simmered, then cooled. I let the brine sit at room temperature for about 1/2 hour, but it was still warm. I needed to go out, so I put the chicken into the brine. Some areas of the outside of the chicken turned whitish in color. I threw some ice cubes into the brine/chicken mixture right away, and put it in the fridge. Now I am afraid to cook it. Will I get sick if I make sure that it is cooked properly, or should I toss it and find something else for dinner this evening? Thanks in advance!