How long will uncooked chicken keep in the fridge?

  • My wife is obsessed about not leaving uncooked meats in the fridge longer than a day (esp. Chicken). If we buy chicken breast and we're not going to use them the next day, she'll put them in the freezer. I always tell her it should be OK at least a week, but she thinks I'm crazy. Can anyone give me some factual ammo I could use against her?

    I would bet that its in the fridge in the shop longer than a day, so I would say its at least good until the best before date on the pack, and probably ok a little beyond that. As others have said, use your nose, and better safe than sorry. What is your issue with freezing it?

    @Sam - the only issue I have with freezing it is defrost time. It seemed to be a waste of time to freeze, then defrost it if we're going to use it a few days later...

    yeah white meat is not good after 3 days, freezing causes dehydration of the meat and cellular breakdown and its no longer tender/juicy (its different for red meat though it should be aged for 14 to 18 days at the right temp before its consumed)

    The title made me laugh. It will keep in the fridge as long as you don't take it out. Oh, you mean how long will it keep *safe* in the fridge!

  • Sorry, USDA recommends 1-2 days of refrigerated storage (40°F). Beyond that and you're tempting fate a bit. You're gonna have to eat some humble pie for your wife on this one (just don't ask here for the recipe).


    Who's the government to tell me how to my food lasts! ;) I'll have to make sure my wife's humble pie doesn't include any of that chicken that I put in fridge last week

    I have to say that I have kept chicken in the fridge for longer than 2 days and not died. Some even have "best before" dates 3-4 days in. The quality definitely suffers, and I'm sure there's *some* risk, but it's probably low. The USDA, of course, plays it safe, but I think those of us who handle a lot of raw chicken prefer to use our noses. You can definitely smell when chicken's gone bad.

    The exact quote: "Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days; other beef, veal, lamb, or pork, within 3 to 5 days." Two days is definitely more than the one day you're waiting now, and some meats are okay longer! (And that's even according to the very-conservative USDA.)

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Content dated before 6/26/2020 9:53 AM