Claire Thompson
Chicken is a versatile, nutritious food that is a diet staple for many households. However, it's important to know how to tell when chicken is getting old, as it can spoil and make you ill. There are several signs to look out for, including the date, changes in colour, smell, and texture. Fresh, raw chicken is light pink with white pieces of fat, soft, and moist, whereas bad chicken will be discoloured and take on a dull, grayish cast. It will also have a sour or pungent smell, and feel slimy, sticky, or tacky. Additionally, it's important to note that raw chicken should not be left in the fridge for more than one to two days, and cooked chicken should be consumed within three to four days and stored in the refrigerator.
| Characteristics | Values |
|---|---|
| Number of eggs laid | Older chickens lay fewer eggs. |
| Egg size | Older chickens lay larger eggs. |
| Vent | A moist, pink-looking vent indicates a younger bird. |
| Shanks | Older birds have larger, rougher shanks. |
| Weight | Older chickens lose weight. |
| Legs | Older hens have coarser scales on their legs. |
| Face | Older hens develop wrinkles, especially Brahmas. |
| Head | Older chickens' heads turn grey. |
| Behaviour | Older chickens may seem confused. |
| Feathers | Older chickens' feathers look "ratty". |
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What You'll Learn
Check the 'best by' date
Checking the "best by" date is the first step in determining whether raw chicken is safe to eat. The "best by" date on the package should be checked. If the printed date on the package has passed, the meat's quality may have deteriorated. The "best by" date isn't the only timeline to consider. Raw chicken should be stored in the refrigerator for no more than one to two days, according to the USDA and U.S. Food and Drug Administration. If the chicken was previously frozen, this timeline begins after the meat has completely defrosted.
The FDA recommends freezing chicken for longer-term storage. Raw chicken parts can be frozen for up to nine months, while whole chickens can be frozen for up to a year. To prevent leakage when thawing, the FDA recommends additional wrapping if the chicken will be frozen for more than two months.
It's important to note that the "best by" date is not a food safety guarantee. Even before the "best by" date, chicken can spoil due to improper handling or storage. Therefore, it's crucial to inspect the chicken for any signs of spoilage, such as changes in colour, smell, or texture, before consuming it.
In summary, checking the "best by" date is a crucial first step in determining whether your chicken is safe to eat. However, it's important to also consider other factors, such as proper storage practices and the condition of the chicken, to ensure food safety and quality.
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Look for colour changes
Colour changes are a key indicator of a chicken's age. When chickens are very young, they are covered in a fine down coat, usually a fluffy yellow coat, for the first week or so of their lives. After the first couple of weeks, they gradually lose this down and small feathers begin to grow in its place. By the fourth week of life, all of the feathers will have grown in. From the seventh week until the twelfth week, the small baby feathers will be replaced by the first adult plumage. This is the hatching to pullet phase, which lasts until the sixteenth week.
The colour of a chicken's comb and wattle can also indicate its age. The combs and wattles of older chickens appear plumper than those of pullets. When the molt starts, the colour of the comb and wattle will have faded to a washed-out red or pink colour. The vibrancy will not return until the chicken is ready to lay eggs and mate again, which could be a few months later. Young hens tend to have smaller combs than fully adult birds, and their combs and wattles will be less vibrant. As a hen ages, it slowly loses its red colour.
The colour of a chicken's feathers can also indicate its age. Old chickens' feathers can look rather "ratty".
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Smell for a foul odour
Smell is one of the ways to determine whether your chicken is getting old. Raw, fresh chicken will have a very mild smell or none at all. If your chicken has a very apparent smell, such as a sour or sulfur-like smell similar to rotten eggs, it has likely gone bad. Spoiled chicken may also smell like ammonia or just have a plain pungent smell.
However, it is important to note that you should not rely on smell alone to determine whether your chicken is safe to eat. People's sense of smell varies, and not everyone will notice a change in the smell of chicken. Therefore, it is recommended to look out for other signs of spoilage as well.
Fresh raw chicken has a glossy, somewhat soft texture. It should not 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. If the chicken has a slimy, sticky, or filmy layer on top, it is likely spoiled.
In terms of appearance, fresh raw chicken is usually light pink with white pieces of fat. If the chicken has gone bad, it will be discolored and take on a dull, grayish cast. The fat may turn yellow, and the flesh may turn green or gray. However, it is important to note that mild color changes are normal, especially if the chicken has been exposed to oxygen.
It is also important to check the "best by" or "sell-by" date on the package. If the date has passed, the quality of the meat may not be as good, and it is better to toss it than risk consuming it and getting sick. According to FDA guidelines, fresh poultry should be stored in the refrigerator for no longer than 1 to 2 days.
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Feel for sliminess
It is important to be able to tell when chicken has gone bad to keep yourself and your family safe from foodborne illnesses. One way to do this is to feel for sliminess.
Fresh raw chicken has a glossy, somewhat soft texture. It is normal for raw chicken to have a slimy feel to it. However, if it still feels slimy after being rinsed off and patted dry, it has gone bad. If your hands have a slimy residue on them after touching raw chicken, this is a sign it has gone bad.
If your chicken is slimy, has a foul smell, or has changed to a yellow, green, or gray color, these are signs that your chicken has gone bad. Toss any chicken that’s past its use-by date, has been in the fridge for more than 2 days raw or 4 days cooked, or has been in the temperature danger zone (40°F (4°C) to 140°F (60°C)) for over 2 hours.
If you are checking cooked chicken, it should be firm and drier than raw chicken. If you notice any texture changes, such as increased softness, sliminess, stickiness, or residue, it’s likely no longer safe to eat.
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Check for wrinkles and coarser scales
While it is difficult to determine a chicken's exact age, you can make an educated guess based on its appearance. One visible indicator of ageing in chickens is the development of wrinkles and coarser scales, especially in the Brahma breed.
As chickens age, their faces develop wrinkles, similar to humans. This is more prominent in certain breeds, such as Brahmas. The wrinkles can be observed around the eyes and on the forehead, giving the appearance of "large eyebrows". The skin on the throat, known as the dewlap, may also become more prominent with age.
In addition to wrinkles, older chickens may exhibit coarser scales on their legs. The shanks, or lower legs, tend to become larger and rougher with age. Younger birds typically have smoother shanks with a slight sheen to them.
The combination of wrinkles and coarser scales can be a sign that a chicken is ageing. However, it is important to note that the rate of ageing and visible signs can vary depending on breed and individual factors, such as care and nutrition.
Other physical indicators of ageing in chickens include a reduction in body mass and musculature, changes in feather quality, and discolouration of the head and neck. Older chickens may also exhibit behavioural changes, such as confusion or a decrease in activity levels.
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