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Store bought roasted chicken - how long ok in the fridge?

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harrison Apr 20, 2011 08:44 AM

Anyone have a general rule of thumb on this? Ours are usually gone pretty quickly, but we have one that's been hanging around about 5 days. Too long?

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  1. 1sweetpea RE: harrison Apr 20, 2011 11:27 AM

    If you take the meat off the bone as soon as you bring it home, I'd say it's good for about 3 days in the fridge. Beyond that, you'll have to do a taste test. If the meat tastes gummy, mushy, rubbery or off in any way, turf it. I'm not sure why leaving meat on the bone shortens its life in the fridge, but I've always read that after roasting a turkey, to save the leftovers you should separate the meat from the bones. The bones can be frozen for use in stocks and soups. The meat should be consumed within a few days.

    1 Reply
    1. re: 1sweetpea
      Kajikit RE: 1sweetpea Apr 21, 2011 01:47 PM

      That's only because it will cool down faster if it's not on the bone, especially with a large bird like a turkey. It doesn't make any difference to a supermarket roast chicken because it's much smaller to begin with.

      I've found that cooked chicken is good for four or five days. It gets a slightly funky taste before it's actually 'off' so I do a nibble test before I use it. If I want to freeze the carcass I pull all the meat off the bones within two days.

    2. arktos RE: harrison Apr 20, 2011 11:59 AM

      I usually rely on this website for those sort of questions:

      http://www.stilltasty.com/

      3 Replies
      1. re: arktos
        h
        harrison RE: arktos Apr 20, 2011 12:36 PM

        Wow - what a great site! I'm leaning towards tossing. Just hate the waste.

        1. re: harrison
          ttoommyy RE: harrison Apr 20, 2011 01:26 PM

          +1 on that site. How great is that? Thanks!

          1. re: harrison
            OldDog RE: harrison Apr 20, 2011 06:57 PM

            I'd open it, sniff and feel...then if it seems okay, I'd make stock with it.

        2. j
          joonjoon RE: harrison Apr 21, 2011 12:43 PM

          5 days should be ok assuming you haven't torn through it with dirty hands. Give it a try...

          1. j
            jaykayen RE: harrison Apr 21, 2011 06:56 PM

            Five days is usually ok. Seven gets iffy.

            1. m
              maqckersh RE: harrison Jun 23, 2013 03:13 AM

              had a tummy ache and slight squitters after a small piece of cold organic chicken but can I use it for chicken soup??? could be 3 - 4 days old..........urggghhh

              1. bagelman01 RE: harrison Jun 23, 2013 04:11 AM

                we have a 3 day rule for all purchased cooked food and deli.
                Why take a chance on illness/

                1. p
                  Phoebe RE: harrison Jun 23, 2013 04:19 AM

                  Just a warning to all.... What YOU cook in YOUR home, is totally different than how food is prepared in a grocery store by someone else. Many times, several hands have had a role in its preparation. Guidelines for employees are not always followed. As a safety precaution, I would NEVER go past 3 days. (Especially with chicken.) It's just not worth it. Don't say you weren't warned.........

                  3 Replies
                  1. re: Phoebe
                    bagelman01 RE: Phoebe Jun 23, 2013 05:56 AM

                    That's our rule as stated above, AND to quote my 90+ year old mother:

                    WHEN IN DOUBT, THROW IT OUT!!!!!!!!!!!!!!!!!!!!!!!

                    1. re: bagelman01
                      p
                      Phoebe RE: bagelman01 Jun 23, 2013 06:48 AM

                      I still go by that old adage too!!! What I don't get is the risk that people are willing to take. Why? It is NEVER worth the sickness that can be brought on by something that's gone bad.

                    2. re: Phoebe
                      j
                      joonjoon RE: Phoebe Jun 24, 2013 01:41 PM

                      But rotisserie chickens go straight from the oven to the containers...there's very little room for contamination.

                    3. b
                      Bunson RE: harrison Jun 24, 2013 03:27 PM

                      3 days is about my cutoff date too for roti chicken. Usually when it gets old it'll start to turn greyish, and that "rotisserie" smell/flavor will be gone.

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