Mr_Vittles added over 2 years ago

Three days is safe, five is pushing it, and a week maximum. And as always if you open it up and it smells even a little foul, its time to say goodbye to the fowl.

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I used to be a food inspector and we gave kitchens a maximum of 72hrs from time you defrost. So I agree three days is safe.

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RavensFeast added over 2 years ago

Agree w/ the three day suggestion too! I used to work in purchasing for a specialty meat purveyor, so knew exactly when the meat was processed. We gave it five days from the day of slaughter; after that, it went immediately to the freezer. That said, once that meat goes through the chain (to a retailer, to the customer), you're losing days. Was it frozen immediately after processing (unlikely) or after it sat in a cold case an additional 5 days...who knows. Your best best is to thaw and use in 72 hrs.

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Hilarybee added over 2 years ago

The FDA says you should only keep the chicken for 1-2 days. Freeze for one year.
http://www.foodsafety.gov...
Also:http://www.fda.gov/downloads...

Here is a link from another foodpickle question about storing raw chicken:
http://www.food52.com/foodpickle...

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