How to Store Chicken
Storing Fresh Chicken: To reduce the risk of salmonella,
always wash hands in hot water with an anti-bacterial soap before and
after handling raw chicken. Fresh chicken must be kept cold at all
times, maintaining storage temperatures of 40oF or cooler. While
transporting fresh chicken, it is best to take chicken home from the
market as quickly as possible. During the transportation process,
chicken should be kept away from anything that emits an order as it
absorbs odors quickly. Avoid dripping fluids from the chicken to other
foods by securing it in leak-proof packaging and extra bags, assuring
that chickens are not allowed to come into contact with other grocery
items.
Prior to refrigerating a fresh chicken, remove it from the store
packaging, drain the liquid and pack it in a sealed plastic container or
tightly closed plastic bag to preserve freshness. Do no refrigerate
chicken for more than two days.
Storing Cooked Chicken: Chicken should not be allowed to stand
at room temperature for more than one hour. Cooked chicken may be stored
in the refrigerator in a glass or plastic container for up to three
days. Chicken with sauce or stuffing should be consumed within one day
unless sauces, gravies or stuffing are stored separately.
Frozen Chicken: Care should be taken to be certain that
chicken purchased in the freezer section of the supermarket is solid and
completely sealed. It is unsafe to thaw and re-freeze chicken because it
not only affects the taste, it can breed harmful bacteria. Chicken that
appears to be partially thawed or to have its packaging broken should
not be purchased as it is an indication that the chicken may not be safe
for human consumption.
Freezing Fresh Chicken: Fresh chicken should never be frozen
in its original packaging, but sealed in plastic bags specifically
designed for freezer storage. When freezing whole chickens, remove
giblet pouches prior to freezing and freeze separately, saving them to
make stock. It is essential that as much air as possible be expelled in
order to slow the oxidation process and avoid freezer burn, and seal
bags according to manufacturers’ instructions or with twist ties.
Freezer temperatures should be maintained at a minimum of 5oF to assure
optimum storage quality and flavor when cooked. Fresh chicken should not
be frozen for more than nine months. A waterproof marker with the date
clearly marked will help in making sure that the chicken does not stay
in the freezer beyond the recommended time period. Chicken parts, legs,
wings or breasts can be frozen in individual portions or together in
anticipation of cooking for several people at once. To save time after
thawing, chicken may be marinated, cut into cubes and seasoned in
advance. It is possible to season and truss a chicken before freezing if
desired, making it convenient to cook the bird upon thawing.
Chicken that is purchased frozen may be stored in the original
packaging.
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