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I was supposed to use some chicken within 48 hours. It's been about 55, give or take--normally not a big concern. But it's been marinating in wing sauce for a day and a half, and the outside has done that partially-cooked thing like with seafood and citrus (does that make sense)? I'm not usually paranoid about this stuff, but I'm pregnant, so I want to be sure. It's simmering now, and I plan on cooking it a while.

asked by aclikeslater over 5 years ago
5 answers 1613 views
E4b7660b f3f6 4873 bd6d 2130a16403fb  img 1088
drbabs

Barbara is a trusted source on General Cooking.

added over 5 years ago

To me, this is one of those questions that can only be answered: if in doubt, throw it out. Even if you can cook it long and hot enough to get rid of bacteria, you can't get rid of the toxins they produce. Why take chances?

22b9ddc9 fc61 48a3 949e dee341974288  liz and dad
added over 5 years ago

I don't really know if an extra 7 hours in the fridge would put your chicken in the danger zone. I agree with drbabs, when in doubt, throw the sucker out.

C7510721 e177 481e 8125 7c4d04f5c4e8  canposter
added over 5 years ago

I agree with drbrabs and mrslarkin...when in doubt. But to add to the sentiment, it's not worth the stress you might cause yourself worrying about whether you've poisoned yourself!

Toss it and give thanks that we're able to have enough food to be able to sometimes throw some of it away.

73cd846c b69c 41fe 8f8b 7a3aa8dd3b93  desert
added over 5 years ago

I can't tell you all how pleased I am to see the thought of safe handling of food here. drbabs has it so right!

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added over 5 years ago

I agree with Dr Babs about if in doubt.... But, If your fridge is very cold and the chicken smells ok and if the chicken doesn't have that slimy feel when bacteria is breaking it down, I might use it....or really make my dogs happy.