How long is fresh chicken good in the fridge?

We don't raise broilers and we don't use any secret ingredient. Just let me ask to my wife how she cook them.

O.k., that would be great! If I could skip the two day wait and eat a tender chicken that would be awesome. Thank-you!

We are hispanic so recipes are different from white people.

She add water to a 8 quarts pot and then add chickens pieces, she use medium-high heat a let it to boil, when is boiling she take all the foamy thing off, you must keep taking foam of until no more came up, then left boiling for another five minutes, add half onion(white or red), 2 or 3 chopped celery ( like 2 inches long), 1 or 2 cloves of garlic, a whole tomato. And left boiling for another 5 to 8 minutes, add salt, ground black pepper and 1 table spoon of chicken flavor bouillon. Left to boil for another 20 to 30 minutes.

Sorry for spelling

Don't worry about spelling! I am no good at it either.

I will try this recipe today. I have a plump chicken ready to process and I didn't want to wait 2 days to eat it. Thank-you for taking the time to write the recipe. Cheers!

Yum, another good recipe.

I have left a turkey in frig for 2 days before roasting and it was very tender. But I don't always have space, especially if I do 5 cornish cross, so I have worked out another method that is almost as good. Slow cook at 250 until tender then raise heat to3 50 to put the lovely golden brown on the skin. THe carmelization makes for the best gravies. ( I did this with a turkey the first time. I roasted it slowly all night long.)

Remeber too that much of the chicken at the stores arrived frozen, not fresh, and are defrosted by the time we pick it up out of the displays. That is how 3-4 weeks can also pass from processing to eating.

I too work very carefully to avoid fecal material on my birds. My kids laugh when they see me tieing the intestines in a knot at the end. lol I find it helps control the material inside.

One of the keys to holding meats is the temps. Cool your carcass as soon as possible to stop or slow the growth of any contaminants AND cook it thoroughly. I have come to beleive that the chicken from the factories are well coated with contaminants as unfrozen meats only hold for a day or two before starting to reek. I don't have this issue with my own chicken and turkey. ( My refig is 35 on top shelf and45 on bottom shelf).

Also remember, refrigeration only slows the growth of many contaminants. So proper handling of cutting boards, knives, and platters still apply with home grown. ANd, I'll say it again, thorough cooking.

Sorry for the rambling--- correct handling of meats is very imporant for our safety.

happydog said:

Mine got left in the fridge for 3 weeks and they were still perfectly good when I finally got a free day to get them packaged up for freezing. I didn't mean to leave them that long. I just had a lot of stuff happen and couldn't get to them. I thought for sure they'd be goners and I'd have to feed them to the pigs. But they were fine.

The funny thing was, when I finally got to work on them, I was really surprised how fresh and clean they still were. Not one bit of slimey feel, no off odor. They were fresh and clean and pleasant to work with. They actually seemed fresher than supermarket chicken. Which makes me wonder - how fresh is supermarket chicken? Is it like eggs, where they're a whole lot older than consumers suspect?

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Hi there. How long can cooked meat bird last in fridge and the broth before canning? They are in separate containers. I set them in fridge to can and things happened I did not get back to them it’s going on 15 days.

Birdmom72 said:

Hi there. How long can cooked meat bird last in fridge and the broth before canning? They are in separate containers. I set them in fridge to can and things happened I did not get back to them it’s going on 15 days.

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According FoodSafety.gov.
3 to 4 days in refrigerator colder than 41 F/5 C.
Toss it in the trash.
Longer times are in a freezer below -0- F. GC