however, is because your fridge is still cold enough to minimize microbial activity. Since the raw meat never truly gets warm, the likelihood of colonization and bacterial growth is relatively minimal...
http://www.howtodefrostchicken.com/

The FDA says you should only keep the chicken for 1-2 days. Freeze for one year.
http://www.foodsafety.gov/keep/charts/storagetimes.html
Also:http://www.fda.gov/downloads/Food/ResourcesForYou/HealthEducators/UCM109315.pdf

Here is a link from another foodpickle question about storing raw chicken:
http://www.food52.com/foodpickle/821-i-bought-a-fresh-chicken-t

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.

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.

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.