Chicken

By John Gregerson

Jul 10, 2009
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
PantryRefrigeratorFreezer
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- -
Source(s): 
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. <http://www.ksre.ksu.edu/humannutrition/hrap/storage/cupstor.htm>.
"Meat & Poultry." S.C. Johnson & Son, Inc., 2011. Web. 23 Jun 2011. <http://www.ziploc.com/ShelfLife/Pages/ShelfLifeHome.aspx>.
 
 

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