Emily Carter
Chicken is a versatile and nutritious food that's a staple for many households. However, it can spoil, affecting its taste and texture and potentially making you ill. So, how do you tell if chicken has gone off? Fresh, raw chicken is usually a light pink colour with white pieces of fat, has little to no odour, and is soft and moist. If your chicken is slimy, sticky, or tacky to the touch, has a foul smell, or has changed to a yellow, green, or grey colour, these are signs that your chicken has gone bad. Eating spoiled chicken can cause foodborne illness, also known as food poisoning, so it's important to know how to tell if chicken has gone bad and to follow safe storage practices.
| Characteristics | Values |
|---|---|
| Colour | Fresh raw chicken is light pink with white fat. If the chicken is grey, green-grey, or yellow, it has gone bad. |
| Smell | Fresh raw chicken has a very mild smell or none at all. Chicken that has gone bad will have a strong, unpleasant, sour, or ammonia-like smell. |
| Texture | Fresh raw chicken is soft and moist. If the chicken is slimy, sticky, or tacky, it has gone bad. |
| Expiry Date | Raw chicken lasts up to two days in the fridge. Cooked chicken lasts up to four days in the fridge. |
| Temperature | If chicken has been sitting at a temperature above 41°F (5°C), it is likely that bacteria have been multiplying. |
| Freezer Burn | If frozen chicken has ice crystals or frozen puddles in the packaging, it has likely thawed and refrozen, which is unsafe. |
| Touch Test | Press your fingertip into the chicken. If the imprint of your finger doesn't go away, it has likely gone bad. |
| Mould | If there are signs of mould, the chicken has gone bad. |
| Internal Temperature | Chicken should be cooked to a minimum internal temperature of 165°F (74°C). |
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What You'll Learn
Check the colour of the chicken
Checking the colour of chicken is an important way to determine whether it has gone off. Fresh, raw chicken should have a pale pink, peachy colour, with white fatty pieces. If the flesh has turned grey or green, or if the fat has turned yellow, the chicken has spoiled and should be discarded.
Raw chicken should have a glossy, soft texture. It should not be slimy, sticky, or tacky. If your hands feel slimy after touching raw chicken, this is a sign that it has gone bad.
Cooked chicken is firmer and drier than raw chicken. If you notice any changes in texture, such as increased softness, sliminess, stickiness, or residue, it is likely that the chicken has spoiled.
When checking the colour of cooked chicken, it should be brown or white without any pink. As it spoils, cooked chicken will turn grey or green-grey. If your cooked chicken has changed colour, throw it out.
It is important to note that while colour is a good indicator of spoilage, other factors such as smell and texture should also be considered. Chicken that has gone bad may also have a foul or sour odour, and a slimy texture.
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Check the smell of the chicken
Checking the smell of chicken is a good way to tell if it has gone off. While fresh chicken has very little aroma, it may have a slight "funky" odour if it has been sealed with its juices for a while. If the chicken has taken on a stronger, unpleasant odour, it has likely gone bad. Some describe the smell of bad chicken as sour, pungent, or ammonia-like. Others liken it to the scent of sulphur or rotten eggs. If the chicken has begun to smell bad while it's cooking, it's best to discard it.
It's worth noting that people's sense of smell can vary, so it's important to look out for other signs of spoilage as well. For example, raw chicken should be pink and glossy, with white pieces of fat. Skin-on chicken will have creamy-coloured or yellow skin, depending on the chicken's feed. If any of those colours fade to grey, or if the skin looks dried and doesn't move easily, the chicken is not fresh. If the grey darkens or turns green or yellow, it has gone bad.
In addition to checking the smell and appearance of chicken, you can also feel it to determine if it has gone bad. Fresh, raw chicken has a shiny, smooth, and slightly slippery texture. It shouldn't be slimy, sticky, or tacky. If your hands have a slimy residue on them after touching raw chicken, this is a sign that it has gone bad. Cooked chicken is firm and drier than raw chicken. If you notice any texture changes, such as increased softness, sliminess, or stickiness, it's likely no longer safe to eat.
It's also important to consider the storage time of the chicken. Raw chicken should not be left in the fridge for more than one to two days. Cooked chicken should be consumed within three to four days and can be stored in the freezer if you need to keep it for longer. If you're unsure, it's always better to throw the chicken out than to risk consuming it and getting sick.
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Check the texture of the chicken
Checking the texture of the chicken is a key way to tell if it has gone off. Fresh, raw chicken has a soft, moist, and somewhat slimy texture. It should be glossy and smooth, and it should not be sticky or tacky. If the chicken feels sticky, slimy, or tacky, it has likely gone bad. If your hands feel slimy after touching raw chicken, this is a sign that it has gone bad.
If you are checking the texture of cooked chicken, it should be firm and drier than raw chicken. If cooked chicken feels softer, slimier, or stickier than usual, it has likely gone bad.
Raw chicken can be checked for freshness by pressing down on the meat with your fingertip. If the imprint of your finger remains in the meat, it is likely too soft and has gone bad.
It is important to note that the texture of chicken is not the only indicator of freshness. The colour, smell, taste, and storage time of chicken can also indicate whether it has gone bad. If you are ever unsure, it is best to throw the chicken out.
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Check the date on the packaging
Checking the date on the packaging is the first step to determining whether your chicken is safe to eat. The "use by" date on the package is not an exact expiration date, but rather an indicator of when the chicken is no longer in its prime and its quality may start to deteriorate. Generally, raw chicken can be stored in the refrigerator for up to two days, while cooked chicken can be stored for three to four days.
If you need to store the chicken for a longer period, you can freeze it. Frozen raw chicken, when properly packaged, can maintain its quality for up to a year. However, it's important to ensure that the chicken has been continuously frozen. Look for signs of thawing and refreezing, such as frozen puddles in the packaging or ice crystals on the meat, as this can indicate that the chicken is no longer safe to eat.
The expiration date of chicken can vary depending on whether it is cooked or uncooked. Checking the date on the package is a crucial first step, but it is also important to consider other factors such as the appearance, smell, and texture of the chicken, as these can also indicate spoilage.
In summary, checking the date on the packaging is a crucial first step in determining whether your chicken is safe to eat. By doing so, you can ensure that you are consuming chicken of the highest quality and reduce the risk of foodborne illnesses. However, it is always recommended to trust your senses and combine date-checking with other methods of assessing the freshness of the chicken.
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Check for signs of improper storage
Properly storing chicken is paramount to maintaining its quality and preventing foodborne illnesses. Poultry is susceptible to bacteria like Salmonella and Campylobacter, which thrive at certain temperatures. If left at room temperature or stored incorrectly, these bacteria can multiply rapidly, increasing the risk of food poisoning.
To ensure safe chicken storage and reduce the risk of foodborne illnesses, follow these guidelines:
Maintain Recommended Storage Times: Fresh poultry should be consumed within 1-2 days when stored in the refrigerator, while cooked poultry can be stored for 3-4 days. If you're planning to keep it longer, freezing is recommended. Frozen chicken can be safely consumed within 9-12 months for optimal quality.
Prevent Cross-Contamination: Always ensure that your hands, utensils, and surfaces are clean before and after handling poultry. Use separate cutting boards and knives for raw poultry to avoid cross-contamination with other foods. Store raw poultry separately in the refrigerator, preferably on the bottom shelf, to prevent drippings from contaminating other items.
Avoid the Temperature Danger Zone: Do not leave cooked chicken at room temperature for more than two hours, as this falls within the "'danger zone'" (between 40°F and 140°F), where bacteria can multiply rapidly. When storing leftover chicken, wait until it reaches room temperature (within 30 minutes to an hour) and then place it in the refrigerator.
Label and Monitor Storage Dates: Label containers with the date of storage. Monitor the "`best if used by`" date and discard chicken that has passed this date. Consume cooked chicken within 3 to 4 days to ensure its safety.
Optimal Refrigerator Placement: Place raw chicken in the back of the fridge and on the lowest shelf. The front of the fridge tends to be warmer due to air escaping each time the door is opened.
By following these practices, you can significantly reduce the risk of foodborne illnesses and ensure the safe consumption of your cooked or raw poultry.
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Frequently asked questions
Fresh, raw chicken is usually a light pink colour with white pieces of fat, has little to no odour, and is soft and moist. If your chicken has a very apparent smell, such as a sour or sulphur-like smell similar to rotten eggs, throw it out. Other signs of spoilage include a slimy texture, discolouration (yellow, green or grey), and stickiness.
Raw chicken should be stored in the refrigerator for a maximum of 1-2 days. Cooked chicken should be stored in the refrigerator and eaten within 3-4 days.
You can freeze a whole raw chicken for up to a year, but chicken pieces should only be frozen for up to nine months. Cooked chicken can be frozen for up to six months.
