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Frozen raw meat can stay too long in the “danger zone” before it gets hot enough, which increases the risk of bacteria. I used to toss in frozen chicken all the time, but after a lot of testing and research, I learned the safest route is letting it thaw in the fridge 12–24 hours, or at least until it’s about 80% thawed. ✅ Cooked = fine to add frozen ⚠️ Raw = thaw first | My Family Dinner
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