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Chicken past the sell-by date: OK?

I have what appears to be a perfectly fine free range Bell and Evans whole chicken in my fridge (wrapped in plastic) that has a sell-by date of Feb. 10. I meant to salt it but forgot.

Am I going to kill us if I roast it up tomorrow for dinner?

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  1. When did you buy this bird? Is it 6 days old or older? Personally, I would not eat a six day old bird. If I don't use poultry by the second day after I've bought it, I freeze it to use later. Any older than that, it begins to taste off, but perhaps I'm picky. Anyone?

      1. I would not use a chicken that is a week out of date. I have used chicken out of date a day, two tops, making sure to cook throughly, with not ill effects but a week I feel is pushing your luck.


        1. Please can I send my Mother-in-Law over for dinner?

          1 Reply
          1. re: Robin Joy

            hahaha... that was hilarious.....

            But, SLOLindsay, not only is a week past the due date, but the butchers generally recommend using/freezing any poultry product within two days of buying it anyway... so.... I think you better toss it.

          2. jfood is surprised it does not stink by now.

            that bird should see the blades of the disposal as quickly as possible

            out with the bird is jfood recommendation.

            1 Reply
            1. re: jfood

              take jfood's rec if you want to wreck (ha) your disposal!

            2. Cook and eat it if your ref functions OK and the bird doesn't smell.

              1 Reply
              1. That's 7 days. I dunno.... I'm sure I've eaten worse, but gosh all you have to do is get food poisoning once to be a scaredy cat.
                Too funny about the MIL!!!

                1. If it smells off or is slimy I'd toss it.

                  Those package dates can have a bit of leeway but with chicken I'd be nervous.

                  1 Reply
                  1. re: mlgb

                    Thank you everyone. I am so averse to wasting food but it has to go. Stupid me.

                    (I am writing a thesis right now, so my cooking levels are WAY down.)

                    Sending DH into the snow out for a replacement bird. Thanks all!

                  2. The bird should be fine if it has been kept cold and it doesn't have any unusual smells or odors. I would wash it well in a salted cold water and cook it throughly.

                    If you choose not to eat it yourself, I would boil it and feed it to a cat or dog.

                    You can use it to make stock.

                    1. If it doesn't stink, brine it before you cook it. Or you could scrub it with Ajax.

                      3 Replies
                      1. re: whs

                        gosh, whs, i've missed the "ajax option"! ;-)

                        1. re: alkapal

                          Wow, jfood thought this was a joke. Are you really thinking of washing chicken with Ajax?

                          You are a better man than Jfood, Charlie Brown.

                          1. re: jfood

                            nah, jfood, i'd use soft scrub! ;-) lemon, of course!

                      2. Here's what the USDA recommends for different types of meat: http://www.fsis.usda.gov/factsheets/f...

                        1. Types of Bacteria in Refrigerated Foods

                          There are two completely different families of bacteria: pathogenic bacteria, the kind that cause foodborne illness, and spoilage bacteria, the kind of bacteria that cause foods to deteriorate and develop unpleasant odors, tastes, and textures. Pathogenic bacteria can grow rapidly in the "Danger Zone," the temperature range between 40 and 140 °F, but they do not generally affect the taste, smell, or appearance of a food. In other words, one cannot tell that a pathogen is present. On the other hand, spoilage bacteria can grow at low temperatures, such as in the refrigerator. Eventually they cause food to develop off or bad tastes and smells. Most people would not choose to eat spoiled food, but if they did, they probably would not get sick. It comes down to an issue of quality versus safety:
                          •Food that has been left too long on the counter may be dangerous to eat, but could look fine.
                          •Food that has been stored too long in the refrigerator or freezer may be of lessened quality, but most likely would not make anyone sick. (However, some bacteria such as Listeria monocytogenes thrive at cold temperatures, and if present, will multiply in the refrigerator and could cause illness.)

                          Credit to: http://www.spoonfulblog.com/2007/04/r...