Chicken
Buy, Store & Prepare
Storing Chicken
Cold Storage of Chicken
Refrigerator (4°C or 40°F)
| Whole chicken | 2-3 days |
| Chicken pieces | 2-3 days |
| Cooked chicken | 3-4 days |
| Ground chicken | 1-2 days |
Freezer (-18º or 0°F)
| Whole chicken | 12 months |
| Chicken pieces | 6 months |
| Cooked chicken | 3 months |
| Ground chicken | 3 months |
Thawing methods and times:
| Wrapped, in refrigerator | 10 hours per kilogram (5 hours per pound) |
| Wrapped, in several changes of cold water | 2 hours per kilogram (1 hour per pound) |
| Microwave, defrost* | 10-15 minutes per kilogram (or according to microwave guidelines - 5 minutes per pound) |
When defrosting in microwave, chicken should be loosely covered and pieces turned, separated and rotated several times during thawing to ensure even penetration.
Preparing Chicken
Cook thawed chicken within 48 hours.
The best method to test doneness of chicken is to use a meat thermometer. It should register 85C (185F) in the thigh muscle or 75C (165F) in the dressing of stuffed birds.
Without a Thermometer: Pierce flesh with a knife tip, juices should run clear WITHOUT ANY PINK.
Find out more about Chicken
Visit: www.cfo.on.ca
