Leaving raw chicken out on the counter at room temperature for 10 hours is not safe and increases the risk of bacterial growth, including harmful bacteria like Salmonella and Campylobacter. Bacteria can multiply rapidly in the "danger zone" temperatures between 40°F (4°C) and 140°F (60°C).
It is not recommended to put the chicken back in the fridge after it has been at room temperature for such a long time. Refrigerating it now won't reverse the bacterial growth that might have occurred during the 10-hour period. Consuming chicken that has been left out for an extended period can lead to food poisoning, and it's not worth the risk.
To ensure food safety, it's best to discard the chicken and avoid consuming it. When handling raw meat, it's essential to follow proper food safety practices, including:
Refrigerate promptly: Raw meat, including chicken, should be refrigerated within two hours of purchase or preparation.
Thaw safely: If you need to thaw frozen chicken, do so in the refrigerator, in cold water, or using the microwave. Never thaw chicken or any meat at room temperature.
Cook thoroughly: Ensure that chicken is cooked to a safe internal temperature of 165°F (74°C) to kill any potential bacteria.
Avoid cross-contamination: Use separate cutting boards, utensils, and plates for raw and cooked foods to prevent cross-contamination.
Practice good hygiene: Wash your hands thoroughly with soap and water before and after handling raw chicken.
Remember, when in doubt about the safety of perishable foods like chicken, it's better to err on the side of caution and discard the item to avoid potential health risks.