Raw chicken is one of the most difficult food items to store because they're easily overtaken by the growth of bacteria within a short time spent at room temperature. In this article, we outline step-by-step guides to storing leftover raw chicken to stave off spoilage and prevent you and your loved ones from food poisoning.
Like most meats, raw chicken can become potentially harmful without proper storage methods. This especially applies to raw chicken that has been removed from its original vacuum seal.
Once you remove raw chicken from its tight vacuum seal, you must make sure to return the leftover to an airtight container before freezing.
The hard and fast rule is to never keep chicken at room temperature for more than two hours or at temperatures higher than 40°F, inside or outside your refrigerator. Here are a few others that you must never forget:
According to the USDA, raw chicken that's been opened and kept in a refrigerator is safe for no longer than 2 days.
On the other hand, freezing keeps the chicken safe for consumption much longer, about 9 months. After this stipulated period, the raw chicken is more likely to possess freezer burn, which leaves it dry and far from being fresh.