Can You Keep Raw Chicken in the Fridge?
Yes, you can keep raw chicken in the refrigerator, but it’s crucial to do so safely to prevent foodborne illness. Proper storage is essential: store it in the coldest part of the fridge and use it within 1-2 days to maintain quality and safety.
The Perils of Perishable Poultry: Understanding Raw Chicken
Raw chicken is a notoriously perishable food, a breeding ground for bacteria like Salmonella and Campylobacter. These bacteria, if allowed to thrive, can cause severe food poisoning, leading to uncomfortable and potentially dangerous symptoms. Therefore, understanding the correct way to store raw chicken is vital for safeguarding your health and that of your family. Improper storage allows these bacteria to multiply rapidly, making the chicken unsafe for consumption.
Best Practices for Refrigerated Raw Chicken Storage
Proper handling and storage are your primary defenses against foodborne illness. Following these best practices will help keep your raw chicken safe:
- Immediate Refrigeration: Get the chicken into the refrigerator as soon as possible after purchase. Ideally, this should be within one hour, and never longer than two hours at room temperature.
- Original Packaging (Mostly): While the original packaging may seem convenient, consider re-wrapping. Leaks can contaminate other foods. Place the original packaging inside a resealable bag or container.
- Strategic Placement: Place the raw chicken on the bottom shelf of the refrigerator. This prevents any drips from contaminating other foods.
- Temperature Matters: Ensure your refrigerator is set to 40°F (4°C) or lower. This temperature inhibits bacterial growth.
- Time is of the Essence: Use raw chicken within one to two days of purchase. If you don’t plan to use it within this timeframe, freeze it immediately.
- Cleanliness is Key: After handling raw chicken, thoroughly wash your hands with soap and water for at least 20 seconds. Clean and sanitize any surfaces or utensils that came into contact with the raw chicken.
Contrasting Refrigeration and Freezing
While refrigeration is suitable for short-term storage, freezing is necessary for longer periods. Understanding the difference is crucial.
| Feature | Refrigeration | Freezing |
|---|---|---|
| Storage Duration | 1-2 days | Several months (quality degrades over time) |
| Temperature | 40°F (4°C) or lower | 0°F (-18°C) or lower |
| Bacterial Growth | Slowed, but still occurs | Essentially halted |
| Quality | Maintained for a short period | Preserved for longer, but some texture changes |
Common Mistakes to Avoid
Even with good intentions, mistakes can happen. Avoid these common pitfalls to ensure safe raw chicken storage:
- Overcrowding the Refrigerator: This restricts airflow, making it harder for the refrigerator to maintain a consistent, low temperature.
- Leaving Chicken at Room Temperature Too Long: Never leave raw chicken at room temperature for more than two hours (or one hour in temperatures above 90°F).
- Not Cleaning Up Spills Immediately: Chicken juices can harbor harmful bacteria. Clean any spills immediately with hot, soapy water, followed by a sanitizer.
- Ignoring Expiration Dates: While not always a guarantee of safety, pay attention to “use by” or “sell by” dates.
- Cross-Contamination: Using the same cutting board for raw chicken and other foods without thorough cleaning can spread bacteria. Use separate cutting boards or sanitize thoroughly between uses.
Signs Your Raw Chicken Has Gone Bad
Even with proper storage, raw chicken can spoil. Be vigilant and look out for these warning signs:
- Unpleasant Odor: Spoiled chicken will often have a strong, foul, or sulfurous smell.
- Slimy Texture: A slimy or sticky surface is a clear indication that bacteria are thriving.
- Discoloration: While raw chicken can naturally vary in color, a grayish or greenish tinge is a sign of spoilage.
- Expired Date: Always check the “use by” date. If it is expired, discard the chicken, even if it looks and smells okay.
If you notice any of these signs, discard the chicken immediately. Don’t risk your health by trying to salvage it.
Safe Thawing Practices
If you’ve frozen your chicken, safe thawing is just as crucial as proper storage.
- Refrigerator Thawing: This is the safest method. Plan ahead, as it can take 24 hours or longer for a whole chicken to thaw in the refrigerator.
- Cold Water Thawing: Submerge the chicken in a leak-proof bag in a bowl of cold water. Change the water every 30 minutes to maintain a cold temperature. This method is faster than refrigerator thawing but requires more attention.
- Microwave Thawing: This is the fastest method, but it can also partially cook the chicken, making it crucial to cook it immediately after thawing.
Never thaw chicken at room temperature, as this creates an ideal environment for bacterial growth.
Frequently Asked Questions (FAQs)
Can I refreeze raw chicken that has been thawed in the refrigerator?
Yes, raw chicken thawed in the refrigerator can be refrozen as long as it has been kept at a safe refrigerated temperature (40°F or below) and has not shown any signs of spoilage (unusual odor, sliminess, or discoloration). Refreezing may affect the texture, but it’s safe.
What happens if I accidentally leave raw chicken out at room temperature for longer than two hours?
Unfortunately, if raw chicken has been left at room temperature for more than two hours (or one hour in temperatures above 90°F), it should be discarded. The risk of bacterial growth becomes too high, making it unsafe to consume even if it looks and smells okay.
Is it safe to eat raw chicken that has been properly stored in the fridge, such as in sushi?
Generally, it is not recommended to eat raw chicken. While some cultures have dishes that traditionally use raw chicken, this poses a significant risk of foodborne illness. Cooking the chicken to a safe internal temperature of 165°F (74°C) kills harmful bacteria.
How can I tell if my refrigerator is cold enough to safely store raw chicken?
Use a refrigerator thermometer to check the temperature. Place the thermometer in the coldest part of the refrigerator (usually the back of the bottom shelf) and monitor it for several hours to ensure it stays at or below 40°F (4°C).
Can I store raw chicken in a brine solution in the refrigerator?
Yes, you can store raw chicken in a brine solution in the refrigerator, but the same storage guidelines apply. The brining process itself doesn’t significantly extend the safe storage time. Use the chicken within one to two days and ensure it’s kept at 40°F (4°C) or below.
Does the type of raw chicken (e.g., organic, free-range) affect its storage duration?
No, the type of raw chicken (organic, free-range, etc.) does not affect its safe storage duration. The same rules apply: one to two days in the refrigerator and several months in the freezer. The focus should always be on internal temperature and bacteria control.
How long can I keep cooked chicken in the refrigerator?
Cooked chicken can be stored in the refrigerator for three to four days. Ensure it’s properly stored in an airtight container and kept at 40°F (4°C) or below.
What’s the best way to sanitize my cutting board after cutting raw chicken?
After washing with hot, soapy water, sanitize the cutting board with a solution of one tablespoon of bleach per gallon of water. Let the solution sit on the surface for a few minutes, then rinse with clean water and air dry.
Can I store raw chicken in a vacuum-sealed bag in the refrigerator for longer than two days?
While vacuum sealing extends the shelf life of many foods, it doesn’t significantly extend the safe storage time for raw chicken in the refrigerator. It might help prevent freezer burn in the freezer, but for the fridge, you should still adhere to the one-to-two day limit.
Is it safe to store raw chicken next to other foods in the refrigerator?
It’s best to avoid storing raw chicken directly next to other foods in the refrigerator. Place it on the bottom shelf, in a sealed container or bag, to prevent any drips from contaminating other items.
What is the recommended internal temperature for cooking chicken to kill bacteria?
The USDA recommends cooking chicken to a minimum internal temperature of 165°F (74°C) as measured with a food thermometer. Insert the thermometer into the thickest part of the chicken, avoiding bone.
How do I properly dispose of raw chicken that has gone bad?
Dispose of raw chicken that has gone bad by wrapping it securely in a plastic bag and placing it in a sealed trash container to prevent odors and attract pests. Wash your hands thoroughly afterward.