• Choose packages of chicken that are cold and tightly wrapped, without tears or holes.
• Check labels for a “packaged on” date or “best before” date. Quality and food safety decrease after the “best before” date.
• Ask the cashier to pack chicken with any frozen items to keep them cold longer.

Keep It Moving

Pick up chicken, other meats, refrigerated and frozen foods last. Get these foods home and into a refrigerator or freezer IMMEDIATELY.

Promptly put store-wrapped chicken into the meat compartment or on a plate on the bottom shelf of the refrigerator so it can’t drip onto other foods.

• If you will not use ground chicken within 1 day, freeze it.
• All other chicken can be refrigerated for 1-3 days. Freeze them for longer storage.

Tip: Always marinate chicken in the refrigerator.

Storage Chart

CHICKEN	REFRIGERATOR*	FREEZER
Ground Chicken	1 Day	2-3 Months
Whole Chicken	2-3 Days	12 Months
Chicken Pieces	2-3 Days	6 Months
Cooked Chicken	3-4 Days	2-3 Months

Immediately freeze any chicken that you don’t plan to use within 1-3 days (see Storage Chart). If in any doubt as to when you’ll use it, freeze it - it can always be defrosted. This is especially important for ground chicken.

Sometimes you’ll see stickers on packages or signs near the meat case that say “previously frozen” or “contains previously frozen product”. Do not freeze this chicken. Instead, refrigerate and cook within 1-3 days (as specified in Storage Chart) OR cook before freezing.


Keep It Under Wraps

To prevent “freezer burn”, wrap the package in plastic freezer bags or heavy-duty aluminum foil. Squeeze out as much air as possible before sealing.

Tip: If you buy large family packs, divide them into individual or meal-size packages. Wrap for the freezer and label with the date, type of chicken and weight of each package or number of servings.

NEVER defrost chicken at room temperature.

The safest way to thaw chicken is in the refrigerator, allowing 12-15 hours/lb. (26-33 hours/kg). Place it in its freezer wrapping on a tray or plate on the bottom shelf.

Chicken defrosted in the microwave should be cooked immediately. When defrosting ground chicken in the microwave, remove the outside portions as they thaw. This keeps the outside from starting to cook before the inside thaws.


IF IN DOUBT, THROW IT OUT!

Remove chicken meat from the bones and take the stuffing out of the cavity. Refrigerate cooked chicken and stuffing promptly after serving. Divide large quantities of food into smaller portions or spread out in shallow containers to chill more quickly. Although cooking destroys bacteria, new bacteria in the air and on surfaces can recontaminate the food. These multiply quickly at room temperature.

• Thoroughly wash hands, utensils, cutting boards and work surfaces before, during and after handling raw meat and poultry. Proper handwashing takes 20-30 seconds - about the time it takes to sing a couple of choruses of "Happy Birthday"!
• Always wash plates and utensils used for raw meat and poultry before using them again.

Take care that juices and marinades from meat and poultry do not drip onto other foods. Keep raw meat and poultry separate from cooked meats/poultry or cold cuts in the refrigerator.

Prevent cross-contamination by using separate cutting boards for meats and poultry, fruits and vegetables, and breads. Clean cutting boards in the dishwasher or scrub with hot water and detergent after each use.

It is NOT necessary to rinse chicken before preparing it.

If you want to use a homemade or bottled marinade to baste chicken during cooking (or to serve as a sauce), save 1/4 cup (50 mL) before marinating. Brush the saved mixture over the chicken several times during cooking. Throw out leftover marinade.

Take chicken directly from the refrigerator to the barbecue or oven.

Stuff chicken just before cooking.

Cook thawed chicken just as you would fresh product. Cook until “done”; partial cooking may encourage bacterial growth. Oven temperatures should be no lower than 325°F (160°C) for poultry.

The best way to judge doneness is to use a digital meat thermometer. These thermometers can be used for whole birds, chicken pieces and ground chicken patties. For chicken that is safe to eat, juicy and tender use the chart below.

CHICKEN	COOK TO
Whole Chicken	185°F (85°C)
Chicken Pieces	170°F (77°C)
Ground Chicken	175°F (80°C)