Raw chicken is a perishable food item that must be handled carefully to ensure safety. When stored in the refrigerator at or below 40°F (4°C), raw chicken typically lasts for 1 to 2 days before it starts to spoil. This short shelf life applies to both whole chicken and chicken parts.
To maximize freshness:
1. Keep it sealed: Store raw chicken in its original packaging or place it in a sealed, leak-proof container to prevent cross-contamination.
2. Check the “use-by” date: If the packaging indicates a specific date, aim to cook it before then.
3. Smell and appearance: If the chicken develops a sour odor, slimy texture, or changes in color (e.g., grayish tints), it’s no longer safe to eat.
For longer storage, raw chicken can be frozen, where it remains safe for up to 9 months (whole chicken) or 9 months to 1 year (chicken parts). Always thaw frozen chicken in the fridge or under cold water, not at room temperature.
When in doubt, err on the side of caution. Consuming spoiled chicken can lead to food borne illnesses like salmonella, so it’s better to discard questionable meat than risk your health.
