ChickenShelf Life, Storage, and Spoilage Guide
Pantry
Not RecommendedNot recommended
Raw chicken should not be stored at room temperature due to rapid bacterial growth.
Refrigerator
1-2 days
Store raw chicken in a clean, covered container on the lowest shelf of the refrigerator to prevent juices from dripping onto other foods. Maintain refrigerator temperature at 40°F (4°C) or below.
Freezer
Whole chicken: 1 year; Chicken parts: 9 months; Ground chicken: 3-4 months
Wrap raw chicken tightly in freezer wrap, heavy-duty foil, or place in freezer bags. Remove as much air as possible. Label with the date. Thaw safely in the refrigerator, cold water, or microwave.
Signs of Spoilage
- Off-odor (sour, putrid)
- Slimy or sticky texture
- Discoloration (greenish, grayish)
- Mold growth
Room Temperature Safety
The 'Danger Zone' for bacterial growth is between 40°F (4°C) and 140°F (60°C).
Refrigerate or freeze raw chicken promptly. Discard any raw chicken left in the danger zone for too long.
Safe Handling
Cook all raw chicken to an internal temperature of 165°F (74°C) as measured with a food thermometer.
Prevent cross-contamination: Wash hands, cutting boards, utensils, and countertops with hot, soapy water after contact with raw chicken.
Do not wash raw chicken before cooking as it can spread bacteria to other foods and surfaces.
Thaw frozen chicken in the refrigerator, in cold water (changing water every 30 minutes), or in the microwave. Never thaw on the counter.