🐔 Chicken (Raw & Cooked)

Category: Meat

Quick Reference Card

Chicken (Raw)

  • Pantry: Not recommended
  • Refrigerator: 1–2 days
  • Freezer: Up to 9 months (whole), 6 months (pieces)
  • Signs It’s Spoiled: Slimy texture, sour smell, grey or greenish colour, sticky surface

Chicken (Cooked)

  • Pantry: Not recommended
  • Refrigerator: 3–4 days
  • Freezer: 2–6 months
  • Signs It’s Spoiled: Sour or rancid smell, sticky surface, discolouration, bitter or off taste

Shop Smart: Buying Information

Appearance

  • Should be pale pink with no discolouration or grey patches
  • Avoid packages with excessive liquid or cloudy juices

Smell

  • Fresh raw chicken should have little to no smell
  • A strong, sour, or ammonia-like odour is a red flag

Texture

  • Should feel firm, not slimy or tacky
  • Skin (if present) should not feel sticky

Store Safe: Storage Information

Best Storage Methods

  • Store raw chicken in its original packaging or airtight container on the lowest fridge shelf
  • Cooked chicken should be stored in sealed containers
  • Keep raw and cooked meat strictly separate

Container Recommendations

  • BPA-free airtight containers
  • Vacuum-sealed bags for freezing
  • Avoid using foil for long-term storage (may react with meat juices)

Temperature Guidelines

  • Fridge: ≤ 4°C (≤ 40°F)
  • Freezer: −18°C (0°F) or colder

Special Considerations

  • Label freezer bags with date of freezing
  • Use thawed chicken within 24 hours
  • Never store raw chicken above ready-to-eat foods

Stay Safe: General Food Safety

  • Always wash hands and surfaces after handling raw chicken
  • Never wash raw chicken under water (spreads bacteria via droplets)
  • Use a meat thermometer to verify safe cooking temperature
  • Never thaw chicken at room temperature

Stay Fresh: Quality & Longevity Tips

  • For best taste, consume frozen chicken within 6 months even though safe longer
  • Cooked chicken lasts longer in the freezer if sliced before freezing
  • For juicy cooked chicken, rest after cooking and store with juices
  • Freeze raw chicken in portion sizes to avoid repeated thawing
  • Cool Quickly: After cooking, divide large portions of chicken into smaller, shallow containers to cool rapidly before refrigerating. This helps prevent bacterial growth and maintains tenderness.
  • Seal in Moisture: Store cooked chicken in airtight containers, ideally with any cooking juices, to prevent it from drying out.
  • Optimise Freezing Cooked Chicken: For best results when freezing cooked chicken, slice or portion it before freezing to ensure even thawing and reheating, preserving texture. Vacuum-sealed bags are excellent for preventing freezer burn.
  • Airtight is Key: Whether raw or cooked, truly airtight containers or vacuum-sealed bags are crucial to prevent moisture loss, freezer burn, and absorption of other fridge odours.
  • Avoid Overcrowding: Ensure your refrigerator and freezer are not overly packed. Good air circulation is essential for maintaining consistent temperatures and keeping food fresh.

Thawing Information

Recommended Methods

  • Refrigerator (best): 12–24 hours per 500 g (1.1 lb)
  • Cold Water: Submerge sealed chicken, change water every 30 min
  • Microwave: Use defrost setting immediately before cooking

Not Recommended

  • Room temperature thawing (bacteria multiply quickly)

Cooking Information

Safe Internal Temperature

  • 74°C (165°F) for all parts (thigh, breast, wings, etc.)

Best Methods

  • Roasting
  • Grilling or BBQ
  • Baking
  • Poaching or pressure cooking

Common Mistakes

  • Undercooking thick cuts
  • Not checking internal temp
  • Cross-contamination from raw juices

Nutritional Information

📊 Average values per 100 g portion

Chicken (Raw, Skinless Breast)

  • 120 kcal
  • 22.5 g protein
  • 2.6 g fat

Chicken (Cooked, Skinless Breast)

  • 165 kcal
  • 31 g protein
  • 3.6 g fat

Chicken (Cooked Thigh, Skinless)

  • 209 kcal
  • 26 g protein
  • 10.9 g fat
  • Carbohydrates: 0 g across all types

FAQ

Q: Can I refreeze thawed chicken?

A: Only if it was thawed in the fridge and hasn’t been left out—quality may degrade.

Q: Can I eat cooked chicken cold?

A: Yes, if it’s been refrigerated properly and used within 3–4 days.

Q: Is it safe to freeze cooked chicken on the bone?

A: Yes, but boneless pieces freeze and reheat more evenly.

Related Foods

  • Turkey
  • Duck
  • Pork (raw & cooked)
  • Beef (raw & cooked)
  • Salmon (for cooked meat comparisons)
baked chicken