Chicken, rawShelf Life, Storage, and Spoilage Guide
Pantry
Not RecommendedUnsafe
Raw chicken must be refrigerated or frozen immediately. Do not store at room temperature.
Refrigerator
1-2 days
Store raw chicken in its original packaging or in a sealed container on the lowest shelf of the refrigerator to prevent juices from dripping onto other foods. Keep at 40°F (4°C) or below.
Freezer
Whole chicken: 1 year; Chicken parts: 9 months; Ground chicken: 3-4 months
For best quality, freeze raw chicken in airtight packaging or heavy-duty freezer bags to prevent freezer burn. Thaw safely in the refrigerator, cold water, or microwave, never at room temperature.
Signs of Spoilage
- Off-odor (sour, putrid)
- Slimy or sticky texture
- Discoloration (greenish, grayish)
Room Temperature Safety
The 'Danger Zone' for bacterial growth is between 40°F (4°C) and 140°F (60°C).
Never leave raw chicken out at room temperature. Refrigerate or freeze immediately upon purchase. Discard any raw chicken left in the danger zone for too long.
Safe Handling
Wash hands thoroughly with soap and water before and after handling raw chicken.
Use separate cutting boards, plates, and utensils for raw chicken to prevent cross-contamination.
Cook all raw chicken to a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer.
Never rinse raw chicken as this can spread bacteria to other foods and surfaces.
Refrigerate or freeze raw chicken promptly after purchase.