Lucas Delgado
Chicken is a tricky food to store, as it can quickly become a breeding ground for harmful bacteria such as salmonella. Once unpackaged, raw chicken is exposed to oxygen, which fuels bacteria growth. To prevent this, chicken should be wrapped in plastic wrap or placed in an airtight container and stored in the coldest part of the fridge for no more than two days. If you don't plan on cooking the chicken within this time, it's best to freeze it. Before freezing, it's recommended to cut chicken into portions and marinate it to make it easier to cook when needed. To avoid the risk of bacteria, chicken should be thawed in the fridge or in cold water, not on the counter or in the microwave.
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What You'll Learn
Wrap it in plastic wrap or place in an airtight container
If you have uncooked chicken, it is important to store it correctly to prevent the growth of harmful bacteria such as salmonella. Firstly, do not wash the chicken after opening its package. This is because the bacteria from the chicken can be splashed onto the sink, counters, and other foods. Cooking the chicken thoroughly will get rid of any germs and bacteria.
To store uncooked chicken, you can wrap it in plastic wrap or place it in an airtight container. Make sure to put it on the bottom shelf of the fridge, which is the coldest part. The front of the fridge is usually the warmest as cold air escapes each time you open the fridge door. The low shelf will also prevent unwanted drips. Do not leave uncooked chicken uncovered in the fridge, as it will dry out quickly and have a shorter shelf life. It will also be at risk of dripping onto other foods, and it may absorb odours from the refrigerator.
If you are not going to use the chicken within 48 hours, you should freeze it. You can transfer the chicken to a freezer bag, removing as much air from the bag as possible. Alternatively, you can place it on a baking sheet lined with parchment paper and put it in the freezer. Once the chicken is frozen, remove it from the paper and place it in an airtight container or freezer-safe bag.
When you are ready to use the frozen chicken, thaw it in the fridge. Do not defrost chicken at room temperature, as this risks bacteria growth. You can also add a splash of chicken broth when reheating frozen chicken to stop it from drying out and lacking flavour.
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Store it in the coldest part of the fridge
Storing chicken correctly is essential to prevent the growth of harmful bacteria, such as salmonella and E. coli. Once you've unpackaged your chicken, place it in an airtight container or wrap it tightly in plastic wrap or tinfoil. Then, store it in the coldest part of the fridge, which is usually the back of the lowest shelf. The front of the fridge is warmer because cold air escapes every time you open the door.
It's best to store chicken in the fridge for no longer than 48 hours. If you don't think you'll use it within this time, it's best to freeze it. Before freezing, separate the chicken into individual serving sizes and place them into freezer bags. This way, you can thaw specific amounts as needed. When transferring chicken to a freezer bag, remove as much air from the bag as possible to prevent freezer burn.
It's important to note that raw chicken should not be washed before storing. Washing chicken can spread bacteria to your sink, counters, and other foods. Cooking the chicken thoroughly will kill any germs and bacteria. Always wash your hands for at least 20 seconds after handling raw chicken to prevent cross-contamination.
To check if your chicken has gone bad, look for any colour changes, such as dull, grey, green, or slimy appearances. Fresh chicken is pink and barely has a smell. Spoiled chicken will have an unpleasant odour and may appear slimy. If your chicken has been left out at room temperature for more than two hours, it should be discarded due to potential bacterial growth.
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Consume it within 48 hours
If you've just unwrapped a package of raw chicken, it's important to know how to handle and store it properly. Chicken can be finicky when it comes to storage and time, and improper handling can lead to the growth of harmful bacteria such as salmonella.
Firstly, do not wash the chicken after opening the package. If you plan on cooking the chicken within 48 hours, store it sealed in the fridge. Make sure to place it in the coldest area of the refrigerator, usually at the back. If the chicken is vacuum-sealed, you can store it in the fridge for up to 2 weeks without opening it. However, once opened, it should be consumed within 48 hours.
If you're not going to use the chicken within 48 hours, it's best to seal it and freeze it. To do this, place the chicken on a baking sheet lined with parchment paper and put it in the freezer. Once it's frozen, remove it from the paper, place it in an airtight container, and store it in the freezer. This will help prevent freezer burn and ice crystals from forming on the chicken.
It's important to handle chicken with care and be mindful of its expiration. Fresh chicken will have pink flesh with white or yellow fat. If the chicken looks pale, grey, or has turned green, it has likely gone bad. Spoiled chicken will also have an unpleasant smell and may appear slimy. When in doubt, it's best to discard the chicken.
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Thaw it in the fridge, cold water, or the microwave
Thawing chicken in the fridge is a good option if you plan ahead, as it can take up to nine hours or overnight. This method results in evenly thawed, perfectly pink chicken that hasn't started to cook, and doesn't change the texture or quality of the meat. Simply place the chicken in the fridge, still in its packaging, and let it thaw.
For a quicker method, you can defrost chicken in cold water. Submerge the chicken in its packaging in a bowl of cold, potable water, ensuring the water is below 40°F for food safety. Change the water every 30 minutes to prevent it from getting too warm, and use a weight to keep the chicken submerged if necessary. This method takes around one-and-a-half hours and results in perfectly defrosted chicken that's ready to cook.
If you need to thaw chicken very quickly, you can use the microwave. Remove the chicken from its packaging and place it in a microwave-safe container. Use the defrost' function, and follow the instructions on your microwave, turning the chicken over as necessary. This method can take as little as four minutes, but it may negatively affect the texture and colour of the meat, and can cause it to start cooking.
If you only partially defrost chicken in cold water, you can then transfer it to the fridge to finish defrosting slowly.
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Do not wash the chicken
When unpacking chicken, it is important to note that you should not wash the chicken. Washing raw chicken can increase the risk of illness by spreading harmful bacteria, such as salmonella, around your sink and kitchen countertops. A study by the USDA found that 60% of people who washed raw poultry had bacteria in their sinks afterward, and 26% had transferred bacteria to their salad lettuce.
Instead of washing the chicken, it is recommended to follow these steps to prepare the chicken for cooking: start by slitting the chicken's plastic covering at one end and placing the chicken pieces on a clean plastic board designated for raw meat to avoid cross-contamination. Then, carefully throw away the packaging and any liquid in it. Pat the meat dry with paper towels before turning to the first step of your recipe. If your recipe calls for removing the skin, pat the chicken dry afterward. Blotting the excess moisture will ensure that your chicken turns a golden brown when cooked.
Properly cooking chicken will destroy any pathogens. Cooking chicken to an internal temperature of 165°F will kill most bacteria. However, this does not mean that the chicken is safe to consume if it has passed its use-by date. Bacteria may produce toxins that are not destroyed by cooking, leading to potential foodborne illness.
If you are not going to cook the chicken within 48 hours, it is recommended to freeze it. Freezing chicken is an excellent way to preserve its safety and quality, allowing you to enjoy it later without the risks of spoilage. It is best to freeze chicken while it is still fresh and ensure that it is wrapped tightly in airtight packaging to prevent freezer burn.
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Frequently asked questions
Raw chicken can be stored in the fridge for 1-2 days. Make sure to place it in an airtight container or a zip-seal bag to prevent contamination and store it at the back of the fridge, as this is the coldest area.
Cooked chicken can be stored in the fridge for 3-4 days. Place the chicken in a sealed container or cover it with plastic wrap or tinfoil before putting it in the fridge.
Yes, raw chicken pieces can be stored in the freezer for up to 9 months, while a whole chicken can be frozen for up to a year. Cooked chicken can be stored in the freezer for 2-6 months. To prevent freezer burn, place the chicken on a baking sheet lined with parchment paper and wait until it's frozen before transferring it to an airtight container.
