Can I Eat Expired Raw Chicken?

Safe up to 0 days after expirationLast updated: 3/30/2025

Not safe to eat after expiry

High Risk❄️ Can be frozen

Expert Source

"According to USDA guidelines, raw chicken should be stored in the refrigerator at 40°F or below and used within 1-2 days of purchase, or frozen at 0°F for longer storage."

Fresh Raw Chicken

Fresh Raw Chicken

⚠️Spoiled Raw Chicken

Spoiled Raw Chicken
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Storage Guidelines

Storage Location

Fridge

Ideal Temperature

40°F (4°C) or below

Best Storage Method

Store in sealed container on bottom shelf. Freeze immediately if not using within 2 days.

Shelf Life

Average Shelf Life

2 days

Extended Shelf Life (When Frozen)

270 days

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Signs of Spoilage

Slimy texture, off-color (gray/green), sour smell, sticky feel, past date

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Additional Information

Possible Substitutions

Turkey, plant-based chicken alternatives

Frequently Asked Questions

What's the difference between expiration and best quality dates for Raw Chicken?

The expiration date on raw chicken packaging indicates the last day the chicken should be used or frozen. Consuming chicken past this date can increase the risk of foodborne illness. Best quality refers to the period when the chicken is at its peak flavor, texture, and juiciness. While it may still be safe to eat after the expiration date if properly stored, the quality may deteriorate, affecting taste and texture.

How can I tell if Raw Chicken has gone bad?

To determine if raw chicken has gone bad, look for a change in color from pink to gray or yellow, a sour or off smell, and a slimy texture. If you notice any of these signs, it is best to discard the chicken to avoid the risk of foodborne illness.

What are the food safety risks with Raw Chicken?

Raw chicken poses a high risk of foodborne illnesses if not handled and cooked properly. It may contain harmful bacteria such as Salmonella, Campylobacter, and Clostridium perfringens. Cross-contamination is a significant concern, so it's crucial to keep raw chicken separate from other foods, especially ready-to-eat items. Always wash hands, utensils, and surfaces that come into contact with raw chicken thoroughly with hot, soapy water to prevent the spread of bacteria.

What are some pro tips for storing Raw Chicken?

To ensure optimal storage of raw chicken, it should be kept in the coldest part of the refrigerator, ideally below 40°F (4°C), to slow bacterial growth. Store raw chicken in its original packaging, placing a plate underneath to catch any drips and prevent cross-contamination. If storing for more than a couple of days, consider repackaging in airtight containers or resealable bags to prevent leaks and odors. For longer storage, raw chicken can be frozen for up to 9 months at 0°F (-18°C) or below. Always defrost frozen chicken in the refrigerator to maintain its quality and safety.

Any interesting facts about Raw Chicken?

Chicken is a versatile and widely consumed protein around the world. In many cultures, chicken dishes are considered comfort foods and are often featured in celebratory meals. For example, in the United States, fried chicken is a popular comfort food, while dishes like coq au vin in France and tandoori chicken in India showcase the diversity of chicken preparations globally.

Expiration Calculator

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Sources

For more information on food safety and expiration guidelines, visit our Sources page.

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Reviewed By: Food Safety & Expiration Experts

At Can I Eat Expired, we are committed to providing accurate, science-backed information about food expiration and storage safety. Our content is carefully reviewed based on guidelines from leading food safety organizations, including:

🔍 How We Ensure Accuracy

  • We use official food safety sources to guide our recommendations.
  • Our team continuously reviews and updates content based on the latest research.
  • We encourage users to always check for signs of spoilage and follow proper storage guidelines.

📚 Have Questions?

If you have specific concerns about food expiration or safety, we recommend consulting a registered dietitian, food scientist, or your local health department.

Note: These are general guidelines. Always use your best judgment and when in doubt, throw it out.