Chicken: Thawing and storage

Everything you need to know about storing chicken the right way

Chicken is a healthy, nutrient-rich food that cooks quickly and easily, and it’s a favorite in most households.

Buy chicken fresh. If you’re buying other groceries at the same time, place it in a separate bag to prevent any juices from leaking onto your other items. The risk of salmonella and cross-contamination is significant.

• As soon as you get home, your first step should be to remove the chicken from its packaging using gloves.
• If it contains giblets, place them in a separate glass container.
• Cover the chicken thoroughly and store it on the bottom shelf of your refrigerator, where the temperature remains steady at 2°C (35.6°F).

How long does raw chicken last in the fridge?
Raw chicken can be kept in the refrigerator for up to 1-2 days. After that, it should either be cooked or frozen.

How long can chicken be stored in the freezer?
Chicken keeps well in the freezer for 2 to 3 months. Don’t forget that poultry isn’t meant to be stored for months in the freezer. If you receive fresh poultry from the village, either cook it right away or freeze it for a few weeks. That way, you preserve its full flavor and nutrients.

How many days does cooked chicken last in the refrigerator?
Cooked chicken can be stored in the fridge for 3 to 4 days, ideally on the middle shelves where the temperature ranges from 2°C (36°F) to 4°C (39°F). Don’t neglect leftovers in the refrigerator.

Can I leave cooked chicken out of the fridge?
Never leave cooked chicken out at room temperature. Once it has cooled, cover it and refrigerate, or freeze it for later use.

Should I wash chicken? How is salmonella killed?
Many people ask whether or how to wash chicken. Keep in mind, washing does not kill salmonella — it only spreads it around. Salmonella is destroyed through proper cooking, not washing.

1. If you rinse chicken under running water in your sink, the splashes can contaminate tiles, countertops, and fixtures. It’s a major risk for household contamination.
2. If you must wash it, do so in a large bowl filled with water. Submerge and clean the chicken in the bowl, then drain it thoroughly in a colander placed inside a tray to avoid dripping onto kitchen surfaces.
3. Immediately refrigerate the chicken, covered, and disinfect all utensils and your hands.
4. Before cooking, pat the chicken dry inside and out. This helps it crisp up while cooking and prevents oil splatters near the stovetop.

How important is it to thaw chicken properly?

Chicken can be frozen for long periods, but thawing must be done correctly. Thaw frozen chicken slowly in a lidded container on the middle shelf of your refrigerator, where the temperature is between 2°C (36°F) to 4°C (39°F).

How should I thaw chicken?

Thawing has nothing to do with ovens, microwaves, or bowls of water. And never leave it out on your kitchen counter. Instead, place it in the fridge and allow the temperature to rise slowly, minimizing bacterial growth.

At what temperature is salmonella destroyed?
Chicken and eggs can carry salmonella. The bacteria is destroyed only at high temperatures. Once the internal temperature of the chicken reaches 73°C (163°F), the risk is eliminated.

There’s a high risk of transferring harmful bacteria from one food to another, as well as onto work surfaces.
When working with raw poultry, meat, or seafood, always wear gloves, use disinfected cutting boards (ideally one for each type of ingredient), and clean surrounding surfaces immediately afterward.
Your hands must be thoroughly washed after handling these items.

Most food poisoning incidents happen in home kitchens, even when they appear spotless. That’s because cross-contamination often goes unnoticed.

If you reheat cooked chicken in the oven or on the stovetop, it should reach 73°C to ensure safety.
When your meat thermometer reads 73°C (163°F), salmonella has been neutralized.

How can I tell if chicken has gone bad?

Spoiled fresh chicken has a strong odor, a slimy texture, and a dull grayish color. If frozen, discolored patches (gray or dark) may be visible. Once thawed, signs of spoilage will be more obvious. That’s why it’s essential to thaw chicken gradually in the refrigerator, never in water or in a warm oven. It’s an added layer of protection for you and your family.