Most chickens raised in the United States derive from Cornish or White Rock breeds, which hail from Britain and New England, respectively. Birds come in many varieties, including broiler-fryers, Rock Cornish game hens, roasters, capons, and stewing/baking hens, though they are all of one feather. As such, the same rules for handling, baking, and storage apply.
Carcasses may--or may not--be graded in accordance with federal standards for meatiness and defects. Most grocers market only Grade A chickens, which are generally characterized by plump, meaty bodies and clean skin. They also don't contain cuts, bruises, or broken bones.
Raw chickens are hormone-free and contain no preservatives or additives.
Chicken, Cornish Hens, and Small Birds Shelf Life
Fresh Poultry- -1-2 days1 year
Fried Chicken- -3-4 days4 months
Cooked Poultry- -2-3 days4-6 months
Poultry Salads, homemade or store prepared- -3-5 days- -
Poultry Stuffing, cooked- -3-4 days1 month
Frozen Poultry Parts- -1-2 days6-9 months
Chicken Giblets - -1-2 days3-4 months
Chicken Livers- -1-2 days3 months
Chicken Patties- -1-2 days- -
Chicken Nuggets- -1-2 days- -
Chicken Pieces, plain- -3-4 days4 months
Poultry Stews- -1-2 days6 months
Canned Poultry, opened- -3-4 days- -
Canned Poultry, unopened2-5 years- -- -
Chicken: ready-to-cook- -2 days- -
Boyer, Renee, and Julie McKinney. "Food Storage Guidelines for Consumers." Virginia Cooperative Extension (2009): n. pag. Web. 7 Dec 2009.

"Cupboard Storage Chart." K-State Research and Extension n. pag. Web. 23 Dec 2009. <>.

"Meat & Poultry." S.C. Johnson & Son, Inc., 2011. Web. 23 Jun 2011. <>.

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