Emily Carter
Keeping chicken in the fridge can be tricky business. Raw chicken is only good for two days, according to the USDA, as it can quickly start to form bacteria like E. coli, even when stored properly. It is recommended to store raw chicken in an airtight container, such as a ziplock bag or a snap-top container, to prevent it from drying out. For cooked chicken, it is crucial to store it within 2 hours of cooking or 1 hour if the temperature is 90°F or above. It can be kept in the fridge for 3 to 4 days and should be frozen or discarded after that. Additionally, some people choose to dry brine chicken by rubbing it with salt before placing it in the fridge, uncovered, for at least an hour to improve the flavor and texture of the skin.
Should you keep the chicken dry in the fridge?
| Characteristics | Values |
|---|---|
| Raw chicken storage time in the fridge | 1-2 days |
| Cooked chicken storage time in the fridge | 3-4 days |
| Raw chicken storage temperature | Under 40 degrees F |
| Chicken storage methods | Airtight containers, Ziploc bags, Cling wrap, Foil, Saltwater |
| Chicken drying methods | Paper towel, Air drying in the fridge |
| Chicken brining methods | Dry brine, Wet brine |
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What You'll Learn
The importance of storing chicken in an airtight container
Storing chicken in an airtight container is important for several reasons, including food safety, maintaining moisture, and prolonging shelf life.
Firstly, it is crucial to prevent foodborne illnesses caused by bacteria such as E. coli, which can quickly develop even in properly stored raw chicken. Airtight containers help isolate the chicken, reducing the risk of cross-contamination with other foods in the fridge. Salmonella, for instance, can spread through air circulation, so covering chicken is essential.
Secondly, airtight containers help maintain the moisture content of the chicken. Refrigerators extract moisture from the air, leading to dry chicken. By sealing chicken in containers or bags, you can prevent moisture loss and keep the meat juicy. This is especially important if you're aiming for crispy skin, as dry skin, along with sufficient heat, yields better results.
Additionally, airtight storage prolongs the shelf life of chicken. Raw chicken is recommended to be consumed or frozen within one to two days of purchase, while cooked chicken should be eaten within three to four days. Proper airtight storage helps you maximize this limited timeframe, reducing the risk of waste.
To achieve airtight storage, you can use large ziplock bags, snap-top containers, or tightly wrapped foil. For raw chicken, some suggest lightly salting the meat before storage, as it enhances texture and prolongs freshness. For cooked chicken, ensure it is stored within two hours of cooking, labelled, and kept at temperatures below 40°F (4.4°C) to avoid spoilage.
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How to identify spoiled chicken
To identify spoiled chicken, you should use your eyes, nose, and fingers. Firstly, check the colour of the chicken. Fresh chicken has a pinkish hue, whereas spoiled chicken will be greyish, greenish, or mouldy. Spoiled chicken will also have a thick layer of sticky slime on it.
Secondly, use your nose to check for any signs of spoilage. Fresh chicken has a very faint, mild odour, whereas spoiled chicken will have an obvious rancid, sour, or foul smell.
Thirdly, use your fingers to check the texture of the chicken. Fresh chicken should have a moist, glossy feel, whereas spoiled chicken will be sticky, slimy, tacky, or have a strange texture.
Other signs that chicken has gone bad include checking the "best before" or "use by" date on the packaging. If the date has passed, the quality of the chicken may not be great anymore, and it's best not to take any chances. It is recommended that cuts of chicken or ground meat be used within one to two days of purchase.
Additionally, it is important to note that raw chicken should be placed in the refrigerator or freezer immediately after purchase. It can be left in the refrigerator for a maximum of three days before cooking. Cooked chicken should be stored in the refrigerator within two hours of cooking and can be safely consumed within three to four days.
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The benefits of dry brining chicken
Keeping chicken in the fridge uncovered is a good technique for drying them out before frying them. Dry brining chicken is a great way to improve the flavour and texture of the chicken skin. It is also a lot less messy than wet brining.
Dry brining involves rubbing chicken with salt (and sometimes spices and other aromatics) and letting it sit before cooking. The salt draws moisture from the skin, making it drier and facilitating better browning. This results in tastier, more texturally satisfying chicken with a crispier skin.
Dry brining also seasons the meat all the way through, as the salt penetrates the chicken, making it salted throughout. This is especially useful for thicker cuts, as seasoning only the outside of the meat can result in a bland centre. The salt also naturally breaks down the tendons in the meat, creating a more tender end product.
To dry brine chicken, pat it dry, place it on a rimmed baking sheet or dish, and salt both sides and the cavity. You can also add herbs like thyme and rosemary or spices like black pepper. Then, place the chicken in the refrigerator for 8-24 hours, leaving it uncovered or loosely covering it with foil or parchment paper.
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The ideal temperature for storing chicken
Keeping chicken in the fridge is a great way to make it last longer, but it's important to maintain the right temperature to ensure food safety.
The ideal temperature for storing raw chicken in the fridge is between 35°F and 40°F (1.6°C and 4.4°C). At this temperature, the chicken will stay fresh and safe to eat for up to 2 days. If you're not planning to cook it within 2 days, it's best to freeze it. Frozen chicken can be stored indefinitely at 0°F (-18°C) or below.
When it comes to cooked chicken, the temperature for safe storage is a little different. Cooked chicken should be stored at a temperature below 40°F (4.4°C) or above 140°F (60°C). At room temperature, harmful bacteria can multiply rapidly, so it's important to keep cooked chicken either in the fridge or at a safe temperature above 140°F if you're transporting it or serving it at a buffet, for example. Cooked chicken should be refrigerated within 2 hours of cooking or 1 hour if the temperature is 90°F (32.2°C) or above. It will stay fresh and safe to eat in the fridge for 3 to 4 days.
To maintain the ideal temperature for storing chicken, it's important to keep your fridge temperature consistently below 40°F (4.4°C). Most refrigerators have a built-in thermostat that you can use to adjust the temperature. It's also a good idea to regularly clean your fridge and ensure that the door seals are intact to maintain the correct temperature.
In addition to temperature control, it's important to use suitable storage containers to prevent the chicken from drying out and to minimise the risk of cross-contamination. Airtight containers, sealed glassware, or ziplock bags are ideal for storing chicken in the fridge. If you're storing cooked chicken, it's also a good idea to label the container with the date it was cooked to easily keep track of how long it's been in the fridge.
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How long chicken can be stored in the fridge
Raw chicken should be stored in the refrigerator and used within one to two days of purchase. However, it can be safe to consume after a longer period, depending on various factors. These include how fresh the chicken was when purchased, how it has been handled and stored, how it is packaged, and the temperature and consistency of the refrigerator.
Some people suggest that raw chicken can be safe to eat after three to five days in the refrigerator. However, it is essential to inspect the chicken for any signs of spoilage before cooking and consuming it. The smell test is a commonly used method to determine whether raw chicken is safe to eat. If the chicken smells bad, appears slimy, or has changed colour, it should be discarded.
Cooked chicken can be stored in the refrigerator for three to four days. It is important to store cooked chicken within two hours of cooking, or one hour if the temperature is 90°F or above. Cooked chicken should be stored in labelled, airtight containers to prevent bacterial growth and foodborne illnesses.
Similar to raw chicken, cooked chicken can cause food poisoning if not stored or handled properly, especially for individuals who are young, old, pregnant, or immunocompromised. Therefore, it is crucial to inspect cooked chicken for any signs of spoilage, such as a slimy appearance, foul odour, or colour changes, before consuming it.
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Frequently asked questions
The inside of a fridge is a dehumidifier, extracting moisture from the air.
Store chicken in an airtight container, such as a sealed plastic box or bag. You can also wrap the chicken in plastic wrap or tin foil to keep the dry air out.
Raw chicken is only good for up to two days in the fridge, according to the USDA.
Cooked chicken can be stored in the fridge for up to four days. After that, it should be frozen or thrown away.
