Slightly stinky chicken... Am I crazy or is it okay?
I have to admit, I'm a procrastinator of the highest degree. I end up letting stuff sit in the refrigerator for a few days on a regular basis.
So I have this good chicken I bought, and it was jussssst starting to have that stinky smell.. I cut it up, washed it up, and I didn't think it was that bad.. But if I was my mom, it would have been in the garbage for sure..
Am I risking something other than perhaps taste? I made sure I used a recipe where the chicken was cooked several times throughout the process (onion/wine/gruyere sauce, finished in the oven)
SocksManly
Dec 02, 2008 05:31PM
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> it was jussssst starting to have that stinky smell
i think you have enough evidence right there to chuck it in the bin :)
i bought fresh chicken that smelled a bit off. i doubted myself, then paid for it in the end :( never again!
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Raw chicken should NEVER sit in the fridge more than 1-2 days. The old adage is "if in doubt, throw it out!" and I completely agree. Food poisoning is not worth it.
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i brine birds for 2 days but thats curing for smoke and bbq.
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That can't be right anni. Most chicken I buy in my local supermarket has a "display until" date that is usually 2 or 3 days after the date I'm buying it and the "Use by" date is often another 2 to 3 days after that "display until" date. And those dates are usually conservative. That means properly refrigerated chicken can safely sit in the fridge for at least 4-5 days.
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On the other hand, I've bought chicken that was way before it's sell by date, and stank to high heaven when I opened it up, and I returned it for a refund. But I agree with you that, yes, theoretically, it should be safe for that long, but I think it often isn't. Chicken is one area in which I am very conservative when it comes to food safety issues.
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Agree with the others completely. Prepare a side of pepto and clear your calendar for the next 48 hours if you eat that rank chicken. It shouldn't smell at all, not even a little. Washing it off does nothing to kill the bacteria that are definitely living on it.
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Me and food poisoning have a history anyways.. Couple tips.
Never eat at a place called "Chicken and Pizza"...
and
Don't save warm mayonnaise for later...
As far as the chicken goes, I guess we're going to see. The bacteria has been assimilated. I promise not to post from the bathroom!
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Yes, you are crazy
DT
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Well? You didn't eat it, did you?
Always remember. Mother knows best. I'm sure in this instance, she would have told you, "No, no, no, no, NO!" At least, that's what I'd tell my kids. And do, often.
Chicken and fish should NEVER stink. Nor should any other food, unless it's supposed to (e.g., Limburger).
I think you'd better make friends with your freezer. Just remember, NEVER leave food out on the counter to defrost. Thaw in the refrigerator. By that I mean, the food (not you) should thaw in the fridge.
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I ate it. I'm adventurous like that, I'll eat just about anything that's mildly appetizing, what can I say... It's 2am now and I feel great, I think I'm through the woods. They say that which doesn't kill you makes you stronger... But somehow I don't see that applying here heh.
And yeah I always thaw in the fridge, and have a well stocked deep freezer.. I actually froze just about everything I bought except the chicken, and was STILL lazy enough to let it sit there.. Sigh.
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Thank g-d you're alive.
;-D
How long ago did you eat it?
I figure twelve hours is the critical benchmark.
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P.S. My Retrievers--perhaps like you--also eat anything that's mildly appetizing, as well as some things that are not at ALL even faintly appetizing to the rest of us...but that doesn't mean I'd trust their judgment when it comes to food safety.
Nothing personal, of course. Just saying.
:-D
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12 hours means nothing, you have up to 2 days before food poisoning may occur. Many peopple get food poisoning and blame the last meal they ate, but in many instances it was a meal more than 24 hours before.
I too often take few more risks than many, Chicken is never on the list. I treat all chicken as if it had been innoculated with e coli, salmonella and several doses of anthrax. One too many video clips of the effects of food poisoning in cooking school to make me even slightly courageous with poultry.
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As long as you fully cooked the chicken, your risk is probably minimal. Pheasant (which is basically just a wild chicken) is traditionally aged until it becomes quite ripe. And the method of dispatch is far more likely than commercial slaughter to spread around the contents of various vital organs and the digestive track (shotgun pellets are somewhat indiscriminate about where they go). That's not to say you can't possibly get sick, but the odds are pretty long.
If you'd cooked the chicken and then let it get stinky, that would be a whole 'nother matter. Staph infections are not at all uncommon when cooked food has been handled and allowed to stand at room temperature, and staph bacteria produce toxins that are fairly stable at high temperature. But with raw chicken, your primary risk is salmonella and the second most common problem is probably e. coli. Both are rendered harmless by full cooking.
Without consulting the literature, quantifying the risk is impossible. But raw chicken is not a common source for staph infections, so cooking the bird likely took care of any potential problems. There's some risk, but it may well be less than the risk you take every time you cross the street.
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I was having similar thoughts. Granted, I'm no scientist or food wizard. And, like SocksManly, I'm a horrible procrastinator with stuff in my refrigerator and cupboards that would alarm others. Likewise, I've had enough food poisonings (from restaurants, thank you) to be wary. But if it was only slightly stinky, and if he cooked it thoroughly, and if it was eaten right away, I wouldn't have worried too much. I've discovered chicken breasts in my fridge probably a week after I bought them, but cooked and eaten them anyway. It's stuff that I would consume directly from the fridge (like rancid milk) that I would discard.
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I totally agree with you. I have eaten plenty of chicken at the just-beginning-to-get-slightly-stinky stage and have never felt even the slightest tinge of GI distress. I see that as when you know it is your last chance to eat the chicken.
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If it was wrapped in cello, when you first open it, it will smell stinky. And you might think it is old. But if you let it air for a bit, it is ok. Plus, salmonella is killed with cooking.
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True about salmonella. However there are other food born bacteria that can make you sick. The problem with simply relying on a thourough cooking is that while that kills the bacteria, it does nothing to get rid of the toxins they produced and left behind. Those toxins make you sick. Just because you don't get full blown food poisoning symptoms doesn't mean what you ate was safe or toxin free.
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And where, praytell, are these "other food born [sic] bacteria" supposed to come from? As far as I know staphylococcus aureus (the most common bacterium that produces heat-stable toxins) is fairly uncommon in whole raw poultry. Which makes sense; bacteria don't just appear by magic, but must have a source. Salmonella and e. coli are right there in the chickens' intestinal tracts, but there just isn't much of a source for staph.
Also, I'm not sure I understand your comment that "Just because you don't get full blown food poisoning symptoms doesn't mean what you ate was safe or toxin free." Not making you sick is kind of the definition of "safe" food. And if you ingest toxins and they don't make you sick, where's the harm? This stuff doesn't bioaccumulate. If you're still feeling good after 24 hours you've got nothing to worry about.
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Well, food can become contaminated in a number of different ways. It's food safety 101 really. Each time it's handled there is a potential for some cross contamination. Also, cross contamination in home food storage is quite common given the relative small size of most refrigerators to the amount of different foods in close proximity. So it's not just e. coli and salmonella that you have to be concerned about. Once the temperature is in the danger zone (about 40 to 140 degrees) most bacteria will grow, although some will grow at even cooler temperatures.
(Sorry about the typos that you called out, Alan. I was typing that on my phone keyboard.)
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Thanks for all the great information! I didn't get sick, it's well more than 12 hours later, and nothing happened, not even a mild stomach ache.
Just an observation, it seemed like everyone in the day/evening crowd was like "throw it out!" and then when the nightowls arrived, they were like "It's probably okay man..." Coincidence? :) I'm a total nightowl too, I usually go to sleep when the sun comes up.
Thanks for the info about the risks, and how to avoid them. I gotta say I often cook something and leave it at room temperature overnight, due to laziness.. I did it last night with pasta sauce even.. I always make sure to bring it back to a light boil though, or a hard boil if it's like chicken stock, veg stock, a soup, etc.
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Yes, "It's probably okay man" but if it wasn't.........
Belieeeeeve me, you do not want to find out the hard way it wasn't.
DT
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I'd have done the same as you did, fellow night-owl. My mom was born in 1906 in Germany, and raised in an apartment building there. There was no refrigeration - neither did they have meat very often but when they did buy it, they could not afford to waste it. She told me that if there was leftover meat it was put in the coolest spot available but often was slimy by the time of the next meal. It was rinsed off, heated, and eaten. My layman's philosophy is that such challenges to the intestinal tract are what keeps the immune system functioning well. An occasional case of the runs is probably not a bad thing. After all, people PAY to go to spas and have colonic cleansings! I wouldn't be surprised if folks like us had no ill effects from past-their-prime foods which would have our toss-it-out friends tossing their cookies. (Anyone who watches shows like Amazing Race and Survivor knows that some cultures enjoy rather putrid delicacies that the contestants' GI tracts can't handle.)
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"greygarious" My mom and dad were also German immigrants. I can still remember the ice deliveries to our back door. The ice man used to come into the kitchen and deposit a large block of ice into the top of our ice box. The refrigerators of now-a-day are much more reliable and efficient. However, every once in a while we would have a piece of meat....that was not actually bad, but right on the brink and not so fresh anymore. My mother would take that piece of meat and give it a complete, thorough massage with kosher salt , rinse it well and then cook or roast. The trend with poultry these days is to brine for a period of time....think that will do the same thing for the chicken.
That is why I like to brine poultry........even with poultry that seems to be OK. The salt takes care of any contamination that might unknowingly be present, and results in a moister, tender and tastier result. (Not to mention, cleaner!)
But, if it really is smelly, and even a little bit with a slimy film......dump it!! Not worth the risk!
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My husband grew up broke and he's like your parents--bacon a little green? Nothing that can't be cured by a good scrubbing and frying up. Really bad stuff---bad eggs, funky smelly mold, whatever, we all know it when we see it.
And truth is, red meat in plastic DOES get slimy. Plus if you read anything about how meat is treated--and how it has been treated over the ages--rotting is a part of the process. there are similiar fish products---in Iceland they are partial to a fermented baltic herring that ---trustme!--tastes to the american palate like something that should have been tossed MONTHS ago. In Sweden, there is this rotted herring that comes in a can that you open under water because the smell is too awful.
We may not like to think about it but pretty much all meat gets "hung" to break down a bit before we eat it. Think fine aged steak!
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Yeah sometimes our Canadian standards are a bit wacky when you look at what the rest of the world is doing... My wife is from Mexico, and they do many things that made me scratch my head at first. And whenever you bring up the science with them as to WHY we do the things we do - they say "calm yourself..." hahah.. ;)
Eggs for example they don't keep in the fridge ever.. Not sure why. Maybe the eggs are processed differently, pasteurization, something like that I'm guessing.
Saran wrap is very uncommon there.. Nobody uses the stuff. They just put things in the fridge wide open, uncovered. I tried explaining about spores, airborne bacteria that lands and starts to grow, etc.. They seemed to really like the idea of using it, but I'm not sure if they've adapted it.
And buying fresh poultry at a market - STIIIINKY.. Not the chicken itself, but the chicken place at the market will have like a 25ft circle of stink around it. Totally unappetizing.
As far as subjecting yourself to germs, I'm 100% with you on that. There's no doubt that you build an immune system by consuming things your body has never dealt with before, and as long as you're healthy and not really old, you'll be fine. I think the health complications come more from eating the same things over and over again, if there was some sort of toxins in them or whatever.
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I believe - although I could be wrong - that most countries of the world don't refrigerate their eggs, anyhow. I don't, and haven't had any problems at all. My fridge is too small to take up that much space with egg containers. Eggs were kept without refrigeration for how many thousands of years, after all? :) I just make sure to break individual eggs into cups before using them, to make sure they're good when cooking... but then, I did that when I used to fridge them, too.
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When laid, there is a protective film over the shell - if the eggs are rinsed, as they are in commercial egg processing, this film is removed. Until I read this, although I never had a problem with the eggs I get from a local poultry farm, I was always a little nervous that the unrefigerated cartons were stacked atop the counter. Since the whites are often loose and the yolks flat when I'm frying them, I know that, although they taste great, they have been sitting on that counter for some days. I refrigerate them when I get home.
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C'mon, don't you people watch Survivorman or Man v. Wild? They eat much worse and survive.
I personally would eat it at the slightly smelly stage unless my wife is nearby and makes me throw it out. The only food poisoning I've ever had was from a broiled chicken sandwich from Burger King about 20 years ago.
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Aw, c'mon, yourself, JohnE O!! We are not stranded in a jungle or out on a dessert, having to eat strange, or spoiled, or "creepy crawlies", to maintain clinging to life. Eating is supposed a pleasurable part of living! Especially home cooked food from your own kitchen! Whatever I eat, I want to eat with "good appetite". As one of my high school science teachers once said, "If I can't get it past my nose, I won't put into my mouth". (Speaking of ripe Limburger) LOL
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Actually, no I don't watch so-called "reality TV" at all - I'm not quite gullible enough to believe that "oh look! they have nothing to eat but the wichiti grubs they dig out of trees!!!"
AND there's no need to eat food that stinks unless you're doing so knowingly and willingly. I love stinky cheese. I have, however, experienced the overnight joys of food poisoning and wouldn't wish that on anyone. Be careful out there!
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In re-reading my post I noted that about 28 days after I posted I had another bout of "food poisoning". This time I got a CT scan which showed that it was kidney stones, not food poisoning as I had thought 20 years ago. The good news: it wasn't funky chicken that 'illed' me. The bad news: I guess I get to look forward to this type of fun every decade. woo-hoo.
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Interestingly, it seems that all those that are against ratting the chicken have had past experiences with food-poisoning. Seems to me the reason they've had food poison in the past is due to their phobias of not eating food that is slightly off. Being a immunologist, this just goes to show that you have to "challenge" your immune system for it to function properly when it is needed. Also, to the people that are only about "eating for pleasure", some of us are too poor to throw away food that may be slightly spoiled.
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I'm a procrastinator too, which is how I ended up here to see what everyone else has to say. I almost always end up cooking chicken after a week, although I have thrown it out before. Last night i decided to cook it (only needed someone else to say it was ok). Made a puff pastry chicken pot pie (sautee, then stew, then bake-about as safe cooking-wise as it's going to get). The pie was amazing and 12 hours later I'm still alive, happy and going for more. I would usually leave it out o'night to cool off, but thought I'd already pushed my luck enough as it is. Funnily enough, i will eat anything that isn't outright off - that I've prepared - and the only time I ever get sick from food is when I eat out...from a hotdog to highly rated restaurants, it doesn't matter, which makes me think ecoli more than anything (with my steel stomach, what the heck does it take to make me sick?!), but really - never from my cooking of what I consider to be borderline safe items...thus far. Fingers crossed.
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Meats that are questionable, when >just< on the "boarder-line'...be it beef or poultry...can be salvaged (if not gone too far) by taking salt and rubbing the salt really well over the entire piece of meat. Allow salt to work for ten, or so minutes...then rinse thoroughly.
Learned this from my Mom, who used to do this during the "Big Depression Era" ....... when money was scarse and one could not afford to waste ANY food. In that respect, I think that brining is also a good practice....especially with poultry. Salt seems to halt any further deteriation, (slight smellyness - or smeary feel) >providing< your piece of meat is not gone too far. Of coarse, if your piece of meat has a definite, unmistakable smell and sliminess......THROW IT AWAY!!!
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When I was growing up, we were really poor. I was the cook in the house AND I was studying cooking in High School (was a great way to get some decent food). I was told by my teacher that if the meat was a tad slimy and "stinky" to "wash" it with a mixture of vinegar and baking soda. I did this fairly regularly because on the rare occasions we could buy some meat, we did not have refrigeration to keep it fresh. I'm still here to tell the tale and I'm in my late forties! These days, I'm fortunate enough to not have to go to these lengths. I'm not posting this as a recommendation, just as a demonstration relevant to the post.
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Why take the chance? A stay in the ICU is gonna cost you a lot more than 89 cent a pound chicken.
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What chance? The slightly "slick" feel and funky smell of a chicken past its prime are purely aesthetic issues. They have nothing to do with health risks.
Lots of people get sick from eating chicken infected by salmonella, campylobacter, and other pathogens that would have been destroyed by proper cooking. But those pathogens are present in the chicken when it's purchased. Similarly, too many people get sick from eating chicken that's been inoculated with staphylococcus or norovirus after cooking because person preparing it had contaminated hands. But again, this has nothing to do with whether the chicken was cooked immediately after purchase.
AFAIK, nobody has ever ended up in the ICU just because a chicken was a couple of days past its sell-by date. Ever. It doesn't matter how much a hospital stay costs, when you multiply that cost by a probability of zero, the answer is always zero.
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sorry, not that interested in saving $5. I'll eat a ripe cheese, but not a ripe chicken!
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Where we part ways is the question of whether a chicken should be viewed as a commodity. Spending $5 to allay an irrational fear is a purely economic matter. IMO, senselessly wasting an animal that has been killed for you to eat has moral implications.
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I disagree. My husband ended up in the ER after eating bad chicken that we bought from the local bodega. He was in a massive amount of pain and had to be pumped full of painkillers and have all sorts of expensive tests. Would have much preferred to avoid that.
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Food poisoning is definitely no fun. But my point was that you're not significantly more likely to get food poisoning just because a raw chicken is a couple of days past its prime.
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You're right, Christiana.
Adults are one thing but feeding mishandled and smelly chicken to a child with a lower body weight is very dangerous.
Anyone who doesn't think so is badly mistaken.
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I'm reading the Georganne Brennan cookbook on the cooking of Haute Provence. In one section they discuss game particularly woodcock. One person she was quoting liked to hang the bird by the feet until liquid stuff is dripping from the beak. . . .then they cook it and spread it on toast. This person's view of how long to allow something to uh, "ripen" was not unique.
A moment of silence to allow readers to visualize the woodcock hanging by the feet, dripping from the beak. . . .
okay so if one can hang a woodcock that long and then cook it and eat it and not only survive but repeat the performance as long as one can find woodcock. . . maybe we are all a bit over the top on the modern concept of fresh. . . .
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My mother, born and raised in France, once blew my dad and I away when she was the recipient of a couple of wild ducks. She had two of those big crockery jars that were used "back in the day" for pickles or whatever. She put one duck in each pot, feathers, innards and all, and put the lids on top and left them in a cool place for at least a week or more. She checked them daily to make sure they were okay (whatever that meant!) and, finally, after about 9 or 10 days, she took them out, plucked and gutted them, seasoned and roasted them. Not unlike my dad, I stared at the portion of duck on my plate, hoping to God I'd still be around the next day (one did NOT cross my mother!!!) and ate it. It was super and I lived! We used to raise pigeons at home, too. I finally developed an inability to open the fridge door because most often there'd be 4 or 5 dead pigeons, feathers and all, resting on a shelf, staring at me with dead eyes. I tried closing their eyes, but it didn't work very well. The pigeons were always good, too. However, I've never eaten it since...
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Okay, I'm a whole lot late with this and probably will have every other hound throwing dead chicken at me, but here's what I've done: Opened a pkg of chicken that'd been in the fridge for a week (or so. . .). It didn't smell great and was slimy, so, following a tip I read somewhere, I broke out a box of baking SODA (NOT baking powder!!), and smeared all parts of the chicken with it, forming a paste. I rubbed the paste on every part of the bird, then rinsed it off well in cold running water (making sure to remove all trace of the soda). Voila! No bad smell and no slime. If you pat it well with paper towels, then cook it, it should taste fine. I don't know what baking soda does (or not) for the bacteria but I never got sick from it and I've done it 4 or 5 times.
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I don't know the biochemistry of it either, but since baking soda is a deodorizer and acid neutralizer, it doesn't surprise me that this would work, as long as only the surface of the chicken was spoiling. Some restaurants use bleach, but just a water rinse is helpful. My mother was born in 1906 - no refrigeration during her urban European childhood, when if meat was slimy they rinsed it and recooked it. Maybe I inherited her robust immune system. I have often rinsed and eaten slimy cold cuts, and will cook and consume past-prime foods. The worst that ever happened is that the meal took the express route through the GI tract.
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I'm more of a nightowl, but I'd have probably thrown it out. I get very suspicious about poultry in particular, and I periodically have to check with others to make sure I'm not smelling something off. It's the in-between slightly off smell that gets me -- when it's *really* off, there's never any doubt, yk?
Glad all was ok! :)
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You are OK and AlanBarnes is spot on and greygarious is correct, as well. The paranoid wasters are what is wrong with America. I am low-budget but clean and I never waste. I have used meat, especially chicken, after a week or more in the fridge, HUNDREDS of times over the past 3 decades and have not gotten ill, even once. I do a quick rinse under slow water and a papertowel patdown to remove the slime and the odor. I season and cook it well. The older the meat, the spicier the dish.
I like your observation about nightowls, as I, like you, usually bed down around dawn. And, I like the baking soda tip from ciaitransplant, which I will employ in the future. Tonight, I am making Kung Pao Chicken with eight-day old boneless, skinless chicken thighs. The two I used two days ago were beginning to get slimy and smelly. I micro-waved them in barbecue sauce and ate them with veggies stir-fried in black bean sauce and garlic smashed potatoes. Yum. I look forward to the Kung Pao this evening.
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A trip to an open air marker in the third world, would help cure a lot of "stinky" fears or one would never eat chicken again. The smell of dead chicken was so over powering that my wife would not go to that area of the market., yet we never got ill from it. I hit that smell this past summer in an open air market in Seoul, ah the memories. I wonder more about the crap the agribusinesses add to our poor little chickies.
I too have aged game and live to type again!!!
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This is a great thread. Last night I bought a "pasture raised" whole chicken from one of the nation's largest "natural foods" markets. I brought it home, and even though the chicken had plastic packaging, I could smell the stinky (ie "bad) chicken smell as soon as I took off the brown paper wrapping. I was upset, but it was late, I was tired, needed to eat, and wasn't about to get back in the car to exchange it. I threw caution to the wind. I rinsed the chicken and cut it in half. I got more worried when my wife yelled at our dog for farting. I said, "it's not the dog, it's the chicken, do you think it's ok?" She was hungry too so we decided to cook it. For me, this was a big mistake. Yes I was worried about getting sick but the thing that really got me was the fact that the stink permeated most every bite. I don't know, maybe I'm just oversensitive as my wife thought it was fine. Nonetheless, I lost all interest and hardly ate any. Yes, I was concerned about getting sick, but aside from some anxiety I didn't have any bad physical reactions.
I guess my point is that other cultures meat aging techniques notwithstanding, personally, raw chicken with that funky smell really grosses me out, and when something disgusts you, for any reason, it's most likely it won't make for an enjoyable culinary experience. Not to mention the inherent dangers of spoilage. Next time I come across that smell, I'll wrap the meat back up, put it outside, and return it the next day.
BTW, I took the 1/2 cooked chicken that was leftover back to the store today where they apologized profusely and gave me a full refund.
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I’ve had that stinky chicken experience too. Perhaps I’m naïve and spoiled by American factory produced poultry, but in my mind, if it smells rotten and tastes rotten, then it’s rotten.
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The part about your wife yelling at the dog is my favorite.....but a close second is getting a refund and apology for the stinky chicken!
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Oh, I took the exact same slightly stinky chicken risk you describe here a few weeks ago. It was just slightly off and I thought maybe I would "cook it away" in the oven.
It ended up tasting fouler than it smelled...
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It's probably fine but here are a couple of tips.
Is it slimy feeling, Could be bad.
Often times it is just the blood going sour.
Mix water and vinegar... maybe 1 part vinegar 4 parts water. Rinse your chicken off with that pat it dry let it set for a few minutes. If it still smells or is still slimy, throw it out.
Many years ago I worked at a restaurant that served chicken, that's what we did.
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"Often times it is just the blood going sour."
Do kosher and halal chickens keep longer?
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No.
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I hate that "just off" smell that chicken gets, and it happens so fast. But what I hate more than anything is when it's just off to the point that you aren't sure if you're really smelling an off smell, or if chicken just kind of stinks unless it's 100% fresh.
Kind of like when you smell the milk and think you're imagining an off smell - you have to take the package around to every household member (except the really sensitive, terrified of expiration date members! - like my kid who will toss jams and jellies or mustards in the trash if he finds an expired "best by" date) to get their opinion. By the time you're done, you've got everyone convinced it "may" be bad.
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