Raw ChickenShelf 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
9 months
Freeze raw chicken in its original packaging or rewrap in airtight freezer bags or heavy-duty foil. Label with the date. For best quality, freeze at 0°F (-18°C) or below.
Signs of Spoilage
- Off-odor (sour, ammonia-like)
- Slimy or sticky texture
- Discoloration (grayish or greenish tinge)
Room Temperature Safety
The 'Danger Zone' for bacterial growth is between 40°F (4°C) and 140°F (60°C).
Raw chicken should be refrigerated or frozen immediately upon purchase. Never leave raw chicken out on the counter.
Safe Handling
Wash hands thoroughly with soap and water for at least 20 seconds before and after handling raw chicken.
Use separate cutting boards, plates, and utensils for raw chicken to prevent cross-contamination with ready-to-eat foods.
Cook all raw chicken to a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer.
Thaw raw chicken in the refrigerator, in cold water (changing water every 30 minutes), or in the microwave. Never thaw on the counter.