When it comes to storing raw chicken, food safety is critical. According to the U.S. Department of Agriculture (USDA), raw chicken should only be kept in the refrigerator for 1 to 2 days before it’s cooked or frozen. This recommendation applies to all types of raw chicken, including whole birds, chicken breasts, thighs, wings, or ground chicken.
Storing chicken for longer than the recommended window increases the risk of bacterial growth, including potentially harmful pathogens like Salmonella and Campylobacter, which can lead to foodborne illness if the meat is consumed undercooked or spoiled.
To safely store raw chicken in your fridge:
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Keep it at or below 40°F (4°C).
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Place it in a leak-proof container or sealed bag to avoid cross-contamination.
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Store it on the bottom shelf of the refrigerator to prevent juices from dripping onto other foods.
If you’re not planning to cook the chicken within two days, the USDA advises freezing it. Raw chicken can be safely stored in the freezer for up to nine months for pieces or up to one year for a whole chicken.
Always check for signs of spoilage before using refrigerated chicken. A sour smell, slimy texture, or grayish color are all indicators that the chicken should be discarded, even if it’s within the 1–2 day timeframe.
Following these guidelines helps reduce the risk of foodborne illness and ensures that your meals are both safe and delicious.
