Chicken, like all fresh meats, is perishable and must be handled with care. From your shopping cart to your freezer, here are some pointers for safe handling.

At the Store
When shopping, pick up your chicken last so it's not sitting for a long time at room temperature in your cart. And, if you're running errands that include buying chicken, save your grocery shopping until last so chicken and other meats aren't left in a hot car.

At Home
Once you arrive at home with your chicken, refrigerate it (and all other meats) immediately. At room temperature, the quality and safety of fresh chicken are quickly compromised. Never let it sit out on the countertop — even if you plan to make it for that night's dinner. Here are some more tips on storing, handling, thawing and transporting chicken that will let you get the freshest taste from your chicken.

STORING: Rules To Refrigerate & Freeze By:

• Packaged, raw chicken can be refrigerated in its original wrapping in the coldest part of the refrigerator for 48 hours after purchase. If it is not to be used in 48 hours, freezing is recommended. See table below.
• Cooked, cut-up chicken is best when refrigerated for two days or less; whole, cooked chicken, three days or less.
• Store fresh, uncooked chicken on a low shelf of the refrigerator so it does not drip onto other items.
• For convenience and to prevent freezer burn, wrap separate pieces in foil or plastic bags. Then place all wrapped or bagged pieces into a larger freezer bag or foil wrap. Press all air out of the bag/foil package and label package with contents and date frozen.

Storage Temps & Maximum Times
Chicken Type
Refrigerator (40° F)
Freezer (0° F)
FRESH, RAW CHICKEN

Whole Chicken
1 to 2 days
1 year

Chicken Parts
1 to 2 days
9 months

Giblets
1 to 2 days
3 to 4 months

Ground Chicken
1 to 2 days
3 to 4 months

 
COOKED CHICKEN (leftovers)

Fried Chicken
3 to 4 days
4 months

Whole Roasted Chicken (Oven or Rotisserie)
3 to 4 days
4 months

Cooked Chicken Dishes
3 to 4 days
4 to 6 months

Chicken Parts (plain)
3 to 4 days
4 months
Parts with gravy, broth
1 to 2 days
6 months

Chicken Patties
1 to 2 days
1 to 3 months

NOTE: Commercially, individually quick frozen chicken that is sold in resealable plastic bags can be stored in your freezer for up to 6 months. Longer storage may compromise product quality.

There are four ways to thaw a chicken, in order of preference. By the way, you’ll know it’s thawed when it feels soft, moist and cold — not hard and stiff.

• Refrigerator: Best if you have time.
  Keep your chicken off the kitchen counter and in the fridge. It takes about 24 hours to thaw a 4-pound, whole chicken in the refrigerator; cut-up parts, 3 to 9 hours.

• Cold Water: If you’re in a hurry.
  Place chicken in its original wrap or watertight plastic bag in cold water; change water every 30 minutes. A 4-pound, whole chicken will take about 2 hours to thaw.

• Microwave: If you’re really in a hurry.
  For quick-thawing of chicken (raw or cooked), use the microwave. Thawing time varies according to the form in which chicken is frozen (whole or parts, number of parts frozen together, etc.). Use Defrost or Medium-Low setting. Microwave 2 minutes; let stand 2 minutes. Repeat if needed. Turn chicken and separate parts as it thaws. Take care that chicken does not start to cook.

• Oven: If you’re in a hurry but don’t have a microwave.
  Individually wrapped parts can be cooked right from the freezer, but you’ll need to add 50% more cooking time.

Even after chicken is cooked, it’s important to either keep it hot or keep it cold. To keep it safe, follow these rules:

• Don’t leave cooked chicken at room temperature for more than 2 hours. Either keep it hot (140° to 165°F) or refrigerate it at 40°F or below.
• Bring chicken gravy to a full boil before serving.
• When transporting chicken, use an insulated container or cooler with ice until dinner is served.
• When grilling or barbecuing outdoors, keep chicken refrigerated until ready to cook. Do not place cooked chicken on the same plate used to transport the raw chicken to the grill (unless it’s been washed in hot, soapy water).
• Never put marinades or sauces used on raw chicken on cooked foods.