Sophie Bennett
Properly storing raw chicken is essential to prevent foodborne illnesses caused by bacteria such as Salmonella, Staphylococcus aureus, and E. coli. Raw chicken should be kept in the refrigerator at a temperature of 40°F (4°C) or below to slow bacterial growth. It can be stored in its original packaging or a leak-proof container to prevent cross-contamination from juices leaking out. Raw chicken will stay fresh in the fridge for 1 to 2 days, while freezing can extend its shelf life to 9 months for pieces and 1 year for a whole bird.
| Characteristics | Values |
|---|---|
| Safe refrigerator storage temperature | Below 40°F (4°C) |
| Safe freezer storage temperature | 0°F (-18°C) or below |
| Raw chicken shelf life in the fridge | 1 to 2 days |
| Raw chicken shelf life in the freezer | 9 months for pieces and 1 year for the whole bird |
| Raw cooked chicken shelf life in the fridge | 3 to 4 days |
| Raw chicken shelf life at room temperature | Not more than 2 hours (1 hour if the temperature is above 90°F/32°C) |
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What You'll Learn
Raw chicken lasts 1-2 days in the fridge
To keep raw chicken fresh for as long as possible, it is important to store it at the right temperature and for the right amount of time. According to the CDC, about 1 in 25 packages of chicken may be contaminated by Salmonella bacteria, so proper storage is key to reducing the spread of the bacteria.
Raw chicken should be stored in the refrigerator at a temperature below 40°F (4°C). It should be kept in its original packaging and only opened when ready to use. The bagged package should be placed on the bottom shelf of the refrigerator to avoid any drippings that may leak from the packaging and contaminate other foods.
Raw chicken, whether whole or cut into parts, lasts in the fridge for 1 to 2 days, according to the Cold Food Storage Chart from FoodSafety.gov. However, some people believe that fresh poultry can last longer, up to 3-5 days, depending on various factors such as the temperature of the fridge and how long the chicken was stored at the store before being purchased.
It is important to note that the "best if used by" date on the chicken's packaging is not always an accurate indicator of freshness, as the meat may have gone bad even before the date has passed. The most reliable way to tell if raw chicken has gone bad is by its smell, texture, and appearance. Spoiled chicken may have an extra shiny and slimy appearance, and may have lost its pinkish hue, appearing gray, green, or yellow. It may also feel stiff or soft and slimy to the touch.
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Freezing raw chicken
Firstly, it is important to note that raw chicken should be frozen as soon as possible. The fresher the chicken, the better the quality when it comes to defrosting and cooking. When purchasing raw chicken from a store, it is best to head straight home and prepare the chicken for freezing. It is recommended to keep the chicken in its original packaging until you are ready to freeze it.
To prepare the chicken for freezing, start by removing it from the store packaging. It is important to note that this packaging is not ideal for long-term freezing, as it may not protect the meat from freezer burn. Freezer burn occurs when moisture leaves the surface of the meat, resulting in dry patches that affect the texture and flavour. To prevent this, wrap each piece of chicken or the whole bird tightly in plastic wrap. Then, place the wrapped chicken in a zip-top plastic freezer bag. It is recommended to use a high-quality bag with a double zip-lock seal to prevent leaks and tearing. Squeeze out as much air as possible before sealing the bag to minimise the risk of freezer burn. You can also wrap the packaged chicken in a layer of heavy-duty aluminium foil as an extra precaution.
Label the freezer bag with the date of freezing. It is best to use a freezer-proof marker that won't smudge or fade over time. Place the bagged chicken at the back of the freezer, as the temperature fluctuations each time the door is opened can increase the risk of freezer burn. Raw chicken can last indefinitely in the freezer if stored properly, but for optimal texture and flavour, it is recommended to consume it within one year.
When it comes to defrosting, it is important to plan ahead. The safest way to defrost chicken is by transferring the frozen package to the refrigerator. Place it in a rimmed container or bowl to catch any drips, and allow at least 24 hours for a full thaw, depending on the size. Never defrost chicken on the kitchen counter, as this can promote the growth of bacteria. You can also defrost chicken by running cold water over the packaged chicken, but this method can be tricky as the chicken can get too warm, potentially leading to bacterial growth. Once the chicken is fully defrosted, it can be safely kept in the refrigerator for a couple of days before cooking. Always cook the chicken thoroughly before consuming it.
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How to detect if raw chicken has gone bad
Raw chicken should be stored at a temperature of around 40°F (4°C) in the refrigerator and should be placed at the bottom to avoid any dripping onto other foods. It should be consumed within 1-2 days of purchase, according to the FDA and USDA. It can be frozen to extend its shelf life to 9 months for pieces and 1 year for a whole bird.
Now, how do you detect if raw chicken has gone bad? Well, there are several signs to look out for:
- Colour: Fresh, raw chicken has a light pink hue with white fatty parts. As it begins to spoil, the colour fades to grey, and you may even spot some yellow, green, or bright yellow spots, which indicate that the chicken is no longer safe to eat.
- Texture: Raw chicken should feel firm with a little give, and smooth and moist to the touch. If it feels extra slimy, sticky, or dry, it has likely gone bad. Another test is to press down on the meat. If the flesh is so soft that it leaves an indent, it is likely spoiled.
- Odour: Fresh raw chicken may have a slight odour, but it should not be unpleasant. Bad chicken will have a sour, pungent, or "funky" smell, sometimes described as similar to rotten eggs.
- Expiration Date: Always check the "best before" or "sell-by" date on the package. If the date has passed, the quality of the meat is compromised, and it is better to discard it.
Remember, some signs of bacterial growth may be undetectable, so it is crucial to cook chicken thoroughly to an internal temperature of 165°F (74°C). Wash your hands with warm, soapy water for at least 20 seconds after handling raw chicken to prevent the spread of bacteria. When in doubt about the freshness of the chicken, it is always safer to discard it than risk consuming spoiled meat.
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Safe ways to thaw chicken
Raw chicken should be stored in the fridge at a temperature below 40°F (4°C). It should be kept in its original packaging and only opened when you are ready to use it. Raw chicken usually lasts in the fridge for 1 to 2 days.
Using a Refrigerator
The refrigerator is the safest way to defrost chicken because it keeps the meat cool, preventing it from getting too warm for too long. Place the chicken in a ziplock plastic bag or container to prevent juices from contaminating other foods. Put it on a plate or tray in the refrigerator and leave it there until it's fully defrosted. Chicken breasts, bone-in chicken, and whole chickens can take 1 to 2 days to thaw in the refrigerator.
Using Cold Water
This method is faster than using a refrigerator but still safe if the water is kept cold. Ensure the chicken is in an airtight, leak-proof bag. Submerge the chicken in cold tap water and change the water every 30 minutes to maintain a safe temperature. Never use hot water, as it can cause uneven thawing and promote bacterial growth. Cook the chicken immediately after thawing with this method.
Using a Microwave
Using a microwave to defrost chicken can result in warm spots or areas that have already started to cook. For this reason, it is important to defrost only the amount of chicken you need and cook it immediately afterward. Remove all packaging and place the chicken in a microwave-safe dish. Use the defrost function on your microwave, which is typically about 20% to 30% of the typical power. It should take about 8 to 10 minutes per pound, depending on whether you are thawing parts or an entire chicken.
Remember, it is important to avoid defrosting chicken at room temperature, as this can expose the meat to dangerous temperatures, increasing the risk of bacterial growth and foodborne illnesses.
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How to store raw chicken in the grocery store
Raw chicken should be stored at a temperature below 40°F (4°C). In a grocery store, raw chicken should be kept in the fridge or freezer. If you plan to use the chicken within a few days, store it in the fridge. Otherwise, store it in the freezer.
When storing raw chicken in the fridge, keep it in its original packaging and only open it when you're ready to use it. Place the packaged chicken on the bottom shelf of the fridge to avoid any drippings that may leak from the packaging and contaminate other foods. Raw chicken juices can drip down to the rest of the fridge, contaminating produce such as apples or carrot sticks. To prevent this, you can wrap the packaged chicken tightly in plastic wrap and place it in a plastic grocery bag to catch any remaining juices. Ensure that the chicken is not sitting on top of any other food or drinks. Use or freeze the chicken within 48 hours of purchase unless specified differently on the package.
To store raw chicken in the freezer, sort the chicken pieces into individual serving sizes and put them into freezer bags. Label and date the bags before freezing. When you're ready to use the frozen chicken, thaw it in the fridge.
It's important to note that raw chicken should not be left out for more than two hours, as it will go bad. Always wash your hands with warm, soapy water for at least 20 seconds after handling raw chicken to prevent cross-contamination.
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Frequently asked questions
Raw chicken should be kept in the fridge at a temperature of 40°F (4°C) or below.
Raw chicken should be kept in the fridge for no longer than 1 to 2 days.
If raw chicken is kept in the fridge for longer than 2 days, it may go bad and become unsafe to eat. Bacteria tend to grow at temperatures above 40°F (4°C), so it's important to keep raw chicken properly chilled to prevent foodborne illness.
Raw chicken should be stored in a leak-proof container or its original packaging to prevent its juices from leaking and contaminating other foods. It should be placed on the bottom shelf of the fridge to avoid any potential drippings that may leak and contaminate other foods.
