<?xml version="1.0" encoding="UTF-8"?>
<topic>
  <id>592928</id>
  <title>Shelf life of a cooked chicken?</title>
  <published_at>Mon Feb 02 13:37:36 -0800 2009</published_at>
  <post_count>4</post_count>
  <board>
    <id>31</id>
    <name>Home Cooking</name>
  </board>
  <posts>
    <post>
      <post>
        <level>0</level>
        <id>4381112</id>
        <content>My wife and I had an umm disagreement the other day.  I had a 6 day old roasted chicken in the fridge that I was going to eat.  She said that she thought it too old to be safe.  I said, basically it is cooked, as long as it smells ok, it should be ok.  When I pointed out that we eat lunch meat that is that old all the time, she said that is because it is full of preservatives (which i don't think is always the case).
Nevertheless, I ate the chicken, the wife and kids stayed away and no ones mind was changed.
So, is there a rule of thumb for leftover poultry?  Anyone?
</content>
        <published_at>Mon Feb 02 13:37:36 -0800 2009</published_at>
        <parent_id></parent_id>
        <user>
          <id>60603</id>
          <name>TroyTempest</name>
        </user>
      </post>
    </post>
    <post>
      <level>1</level>
      <id>4381125</id>
      <content>Well, I would have thought it was too old, but after my husband ate 10 day old chicken pot pie, with no ill effects, I'm not sure any more!</content>
      <published_at>Mon Feb 02 13:42:19 -0800 2009</published_at>
      <parent_id>4381112</parent_id>
      <user>
        <id>10985</id>
        <name>MMRuth</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>4381154</id>
      <content>your husband sounds like a man after my own heart.</content>
      <published_at>Mon Feb 02 13:47:07 -0800 2009</published_at>
      <parent_id>4381125</parent_id>
      <user>
        <id>60603</id>
        <name>TroyTempest</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>4381139</id>
      <content>If it didn't sit out cooling for too long, was adequately wrapped in the fridge, wasn't exposed to a lot of bacteria, it would probably be OK.  Wouldn't go too much further though.  </content>
      <published_at>Mon Feb 02 13:45:16 -0800 2009</published_at>
      <parent_id>4381112</parent_id>
      <user>
        <id>22725</id>
        <name>AHan</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>4381183</id>
      <content>Aside from how long it sat out without refrigeration, the amount of salt makes a LOT of difference.  If I cook chicken from scratch, I don't use much, and leftovers start to smell sour in a few days.  Home-brined chicken leftovers last a couple of days longer. Last summer I brought home a Costco rotisserie chicken but since I overbought, it sat unused in the fridge, in its original container, for a week.  By the time I opened it I was expecting I'd be boiling it up and feeding it to the dogs, but to my surprise it smelled and tasted fine.  I took it apart and removed the bones and skin, which went into the freezer for future stock-making, then froze what remained after dinner in individual portions.  The Costco birds taste saltier than ones I cook myself.  </content>
      <published_at>Mon Feb 02 13:52:27 -0800 2009</published_at>
      <parent_id>4381112</parent_id>
      <user>
        <id>159317</id>
        <name>greygarious</name>
      </user>
    </post>
  </posts>
</topic>
