Chicken (general) Calories

Raw chicken generally keeps in the refrigerator for 1–2 days. Store it in a sealed, leakproof container on a low shelf so its juices cannot drip onto ready-to-eat foods.

Thaw chicken in the refrigerator for the safest, most reliable result. For faster thawing, seal it in a leakproof bag and submerge it in cold water, changing the water regularly; cook it promptly afterward.

Cooked chicken generally lasts 3–4 days in the refrigerator. Refrigerate it in a covered container within two hours of cooking, and freeze it if you will not use it in that time.

Chicken should reach an internal temperature of 165°F (74°C) in its thickest part. Check with a food thermometer without touching bone; browned skin or clear-looking juices alone cannot confirm it is fully cooked.

Yes, chicken freezes well when wrapped or sealed airtight. Divide it into useful portions before freezing, and thaw it safely in the refrigerator; once raw chicken has thawed, cook it before freezing it again.

Spoiled chicken may have a sour or unpleasant smell, a sticky or slimy surface, or an unusual color. If you notice these signs, discard it rather than tasting it; cooking does not reliably make spoiled chicken safe.

It is safest to reheat only the portion of cooked chicken you plan to eat. Heat it evenly until steaming hot throughout, ideally to 165°F (74°C), and avoid repeatedly cooling and reheating the same leftovers.

Chicken often turns tough and dry when it is overcooked, especially the lean breast meat. Use a thermometer to stop cooking once it reaches 165°F (74°C), then let it rest briefly before cutting.

Color alone cannot tell you whether chicken is safe: cooked chicken can sometimes remain pink, while unsafe chicken may look white. Check the thickest part with a thermometer and eat it only once it reaches 165°F (74°C).