where should chicken be kept in the fridge or freezer

Where Should Chicken Be Kept in The Fridge or Freezer? The Ultimate Guide to Proper Storage

As someone who cooks with chicken regularly, I used to be pretty lackadaisical about how I stored it. I would just toss the package in the fridge without much thought, leading to soggy texture and questionable freshness. After getting sick from spoiled chicken one too many times, I realized I needed to learn the proper storage techniques to keep my chicken fresh and safe to eat.

Through research and trial-and-error, I’ve discovered there are right and wrong ways to store chicken in your refrigerator or freezer. By understanding optimal temperature, proper packaging, and strategic placement, you can significantly extend the shelf life of chicken while reducing the risk of bacterial contamination. Here is the ultimate guide to maximizing the freshness and safety of your chicken, no matter where you decide to store it.

The Fridge: Keeping Chicken Cold Without Contamination

Maintaining the ideal temperature is crucial for keeping chicken from spoiling prematurely in the fridge. The FDA recommends keeping your refrigerator below 40°F to inhibit bacteria growth. I use a thermometer to monitor the temperature and make adjustments as needed.

But temperature control is only part of the battle. You also have to prevent raw chicken juices from dripping onto other foods in the fridge, which can spread harmful bacteria like salmonella. Through trial-and-error, I’ve found the best way to avoid this is to always store raw chicken on the bottom shelf. This keeps it safely away from items like produce and leftovers.

I also make sure to use leakproof packaging. After removing chicken from the original styrofoam packaging I rewrap it tightly in plastic wrap or place it in airtight containers. This creates a barrier against leaks while also protecting the chicken from picking up odors from other foods.

Following the one-to-two day rule is also essential. Raw chicken should only be refrigerated for one or two days max before cooking or freezing. I label all my packages with the date so I know when they were purchased. Following FIFO (first in, first out), I use the oldest chicken first to maximize freshness.

The Freezer Your Ticket to Long-Term Storage

While the fridge preserves chicken for a few days, the freezer is ideal for long-term storage. According to USDA estimates, frozen chicken remains safe to eat indefinitely, but it will start to lose quality after 9-12 months. To lock in optimal flavor and texture, I try not to keep chicken frozen for more than 6 months.

Preventing freezer burn is the key to maintaining quality. I like to use the double wrap method – first wrapping chicken tightly in plastic wrap, then wrapping again in aluminum foil. Removing as much air as possible is essential. I also break down bulk packages into smaller portions so I can thaw only what I need.

Just as with the fridge, labeling and dating every package is a must. I include details like “boneless breasts” and “10/14/22” directly on the foil so I know what I have and how old it is. Following FIFO for the freezer is just as important as the fridge to ensure you use the freshest options first.

Thawing and Handling: The Final Steps for Safety

Once I’m ready to actually use my frozen chicken, proper thawing and handling is critical. There are a few methods you can use to safely thaw chicken without bacteria growth: in the fridge overnight, in cold water that is changed every 30 minutes, or in the microwave if you will be cooking it immediately. Never thaw at room temp.

I also avoid refreezing thawed chicken if possible. While technically safe, it can diminish moisture and texture. If I do refreeze thawed chicken, I try to cook it first. And of course, handwashing after touching raw chicken is an absolute must!

Putting It All Together: A Comprehensive Storage Plan

By incorporating all of these research-backed tips into my chicken storage routine, I’ve slashed my risk of foodborne illness and have wasted far less chicken. Here is a quick summary of my comprehensive game plan:

• Monitor fridge temp and keep below 40°F
• Store raw chicken on bottom shelf
• Re-wrap chicken in airtight packaging
• Label packages with purchase date and type
• Only refrigerate 1-2 days before freezing
• Double wrap chicken for freezer
• Portion packages for easy thawing
• Label and date all freezer packages
• Follow FIFO in fridge and freezer
• Thaw using recommended methods only
• Avoid refreezing chicken if possible
• Cook to proper internal temp
• Wash hands after handling

While it may seem like a lot to remember, once you get in the habit of following proper storage techniques, it becomes second nature. We all have to eat, so we might as well learn how to store food safely! Proper chicken storage helps protect your health and your wallet by reducing waste. My simple storage plan has made my chicken tastier and safer, and it can do the same for you. Give it a try!