Chicken ingredient

All About Chicken

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Your complete guide to chicken - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.

5 storage methods
20 substitutes
4 cooking methods

How Long Does Chicken Last?

Storage times and freshness tips for chicken in different conditions.

Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.

raw in freezer
Whole chicken: 9-12 months; Chicken pieces: 6-9 months; Ground chicken: 3-4 months

Signs of Spoilage

Severe freezer burn (dry, leathery, discolored patches); significant loss of quality (flavor, texture) upon thawing and cooking. While freezing stops bacterial growth, quality degrades over time.

How to Check

  1. Visual Inspection: Look for excessive ice crystals or dry, discolored (greyish-brown) spots, which indicate freezer burn.

  2. Thaw and Check: Once thawed, inspect for the spoilage signs of raw chicken in the fridge (smell, sliminess, discoloration) as thawing can reveal underlying spoilage if it was close to expiration when frozen.

Storage Tips

For best quality, wrap chicken tightly in plastic wrap or aluminum foil, then place in a freezer-safe bag or airtight container, removing as much air as possible. Label with the date. Thaw safely in the refrigerator (allowing 24 hours per 5 pounds of chicken), in a sealed bag under cold running water, or in the microwave. Never thaw at room temperature. Cook immediately after thawing with the cold water or microwave method.

cooked in freezer
2-6 months

Signs of Spoilage

Severe freezer burn (dry, leathery spots); significant loss of flavor, texture, and moisture upon thawing and reheating. While safe beyond this, quality diminishes.

How to Check

  1. Visual Inspection: Look for excessive ice crystals or dry, discolored patches.

  2. Texture/Taste (after reheating): If it's overly dry, tough, or has a noticeably 'off' or bland flavor, quality has degraded significantly.

Storage Tips

Allow cooked chicken to cool completely before freezing. Store in airtight, freezer-safe containers or heavy-duty freezer bags, removing as much air as possible to prevent freezer burn. Label with the date. Thaw in the refrigerator overnight before reheating.

defrosted raw in fridge
1-2 days (after thawing)

Signs of Spoilage

Same as fresh raw chicken: strong, foul, sour, or rotten odor; slimy or sticky texture; dull, greyish, or greenish discoloration.

How to Check

  1. Smell Test: A strong, unpleasant odor is the most reliable sign.

  2. Visual Inspection: Look for any changes from its original color to a dull grey or green.

  3. Touch Test: If it feels slimy, sticky, or unusually tacky rather than just moist, it's likely spoiled.

Storage Tips

Once raw chicken is thawed in the refrigerator, it should be cooked within 1-2 days. Never refreeze raw chicken that has been thawed in the refrigerator unless it has been cooked first. Treat it with the same urgency as fresh raw chicken.

raw in fridge (unopened/opened)
1-2 days

Signs of Spoilage

Strong, foul, sour, or rotten odor; slimy or sticky texture; dull, greyish, or greenish discoloration.

How to Check

  1. Smell Test: A strong, unpleasant odor is the most reliable sign. It won't smell faintly bad, it will be distinctively off.

  2. Visual Inspection: Look for any changes from its usual pinkish-white color to a dull grey or green.

  3. Touch Test: If it feels slimy, sticky, or unusually tacky rather than just moist, it's likely spoiled.

Storage Tips

Store raw chicken on the bottom shelf of the refrigerator in a sealed container or its original packaging placed in a pan to prevent any juices from dripping onto other foods. Do not wash raw chicken before cooking as this can spread bacteria. Always cook chicken thoroughly to an internal temperature of 165°F (74°C).

cooked in fridge
3-4 days

Signs of Spoilage

Sour, ammonia-like, or generally unpleasant odor; slimy texture; visible mold growth (fuzzy spots of various colors); dull or off-color appearance.

How to Check

  1. Smell Test: A sour, off, or chemical smell is a clear indicator.

  2. Visual Inspection: Look for any fuzzy mold, particularly green, black, or white spots. Check for a dull or greenish tint to the meat.

  3. Touch Test: If it feels slimy or sticky, it's gone bad.

Storage Tips

Cool cooked chicken quickly after preparation (within 2 hours) and store in shallow, airtight containers to minimize exposure to air and prevent bacterial growth. Reheat cooked chicken thoroughly to an internal temperature of 165°F (74°C) and only reheat once.