How long does everyone keep raw chicken in the fridge for? I bought some on Thursday and haven't gotten around to cooking it until now. Is that too long for raw chicken? It isn't grey, but i'd rather play it safe. What does the group say?


TS

3 days isn't too long to be honest.
Of course, we don't know how long it had been in the package before you took it home, so it "depends".
Probably a good reminder to check the thermometer to make sure its below 40f degrees.

Mom always said, "If in doubt, throw it out." It costs less to be sure than to be sick.

That said... I opened a pack of chicken breasts last Tuesday and cooked half of them, refrigerating the rest until time to cook tonight. I'm still kickin'!

Our house rule is 3 days for chicken in the fridge, raw or cooked. Not worth the chance to push it.

Smell test. If it smells fine, eat it.

What is the sell by date? Wouldn't go more than a day or two past it.

Brand new chicken can be just as dangerous as 3 day old chicken in the fridge.

If it smells fine and doesn't have that slick film on it then I say cook it correctly and chow down.

There's a spot in the back part of my fridge that will "freeze" (~30°f) recent purchases for a few days but not hard freeze. I guess it's my chicken zone.

3-4 days is ok, no longer than a week; can also depend if its in the coldest part of the fridge, or, right up front and subject to temp changes. Smell will be the giveaway.

Seafood has the real short time in fridge, 2-3 days max.

3 days in the fridge generally isn't too long, unless perhaps it was on clearance and purchased on its sell-by date.

As raw chicken (or any me at for that matter) sits in the frig, some bacteria will develop on the outside. As long as you cook it to the prescribed temp that stuff gets killed off. With spoiled meat however even though you kill off the bacteria, it can make you very ill. As suggested, The smell test will usually detect bad meat and if you're really concerned, toss it in the bin.

Until the sell by date. I'd say 5 days in the fridge from the grocery store, 3 days after you thaw it from your freezer.

Go by your nose and the sell by date.

You have no idea how long the chicken has been sitting at the store unless you consult the sell by date.

Obviously the smell test will tell you if its safe to eat but the sell by date will give you an rough idea of how many days it should be safe to reduce your chances of chucking it.

Depends on temp of the fridge

Smell first

I think your ok for tonight. Any longer I think you maybe pushing it

But there are plenty of country’s who hang them raw in the window for days... dunno

Chicken will let you know. Give it a sniff.

Echoing others...smell test for the win. Slime test for the confirmation.

One "trick" we use, is to purchase large quantities of quality chicken breasts, re-package them (vacuum seal) with basic/neutral seasonings, and freeze (for long term storage) or sous vide within a day. If frozen, we pull out of the freezer and allow for 48 hours to thaw in the fridge (it won't be all the way thawed), then stick it in the sous vide bath. We sous vide at 150F for at least 3 hours, 5 if previously/partially frozen. That makes the chicken pasteurized, and safe for consumption. We leave the chicken in the vacuum seal and refrigerate. At that point, anytime over the next week or so the chicken can be opened and consumed or processed into another meal. Typically, I open a bag, thinly slice the chicken and marinate it in something for use in a stir fry or rice bowl. Sometimes I'll butterfly the breasts and toss over a spaghetti in the broiler with a good cheese for a cheap, healthier chicken parmesan. You can grill/broil/slice and make nearly any chicken meal. The chicken is moist and flavorful, and most importantly...safe to eat.

We use our sous vide method for a lot of meals, cooking multiple meats over the weekend for quick week meals.

quote:

Originally posted by vthoky:
Mom always said, "If in doubt, throw it out." It costs less to be sure than to be sick.

This. My first job as a legal type was for a Chicago grocery chain. One of my tasks was to deal with complaints of people who’d eaten spoiled food and wanted us to compensate them.

After listening to dozens of very graphic descriptions of the consequences of food poisoning, I said the same thing: When in doubt, throw it out.

I'm doing 6 breasts right now in the oven that were purchased back at end of July/first of August. I'm doing them @ 425 for 27 minutes. I won't eat them tonight, but will have them over the next couple of days...that is IF they taste good.

The nose knows.

Open the bag, you'll know right away if it's still good.