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How long is to long to thaw? (whole chicken)

MeatosBanditosMeatosBanditos Posts: 259
edited November -1 in EggHead Forum
I was planning on cooking a whole chicken from the grocery store on Sunday and took it out of the freezer Saturday afternoon and placed it in the fridge to thaw. Sunday came around and it was still to frozen so I thought I'd wait until Tuesday night to cook it...forgetting I had a class that evening--now I'm thinking I won't get to it until Saturday. Is this to late if it's been in the fridge the whole time? Or should I throw it away or donate it to someone else before it's bad?

Any help is appreciated.

Thanks,
John
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Comments

  • John,

    Speaking strictly for me, if it smells ok when you are ready to cook, I would use it. I've gone longer.

    Steve

    Steve 

    Caledon, ON

     

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  • Good to know Steve. Thanks!
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  • Just for future reference, you could have cooked it from its frozen state. People have talked about doing whole turkeys so I tried a whole chicken. Came out great!
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  • Susan,

    I did the turkey from frozen at christmas. It was good but that Canadian hating, communist inspired guy from DC has a better method IMHO

    Steve

    Steve 

    Caledon, ON

     

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  • I agree with Steven if it was frozen when you bought it, but it was probably purchased fresh.....Make sure there is NO sliminess to the skin at all and use your nose too. If you cook it, make double sure you take it to at least 165 internal deep in the thigh(check in multiple spots). Most other meats, I wouldn't even think twice about using it. Questionable chicken gives me the heebie jeebies. haha I wash my hands like I have an OCD disorder when handling chicken. Oh, wait, I do have an OCD! :woohoo:

    Mark
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  • Mark,

    I forgot to mention rinsing it really well in cold water. If chicken is off the odour is noticeable.

    Steve

    Steve 

    Caledon, ON

     

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  • FlaPoolmanFlaPoolman Posts: 11,665
    The nose knows :) :sick:
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  • I just have an irrational fear of chicken I think. I'm sure I've thrown chicken out that was probably good. Hell, I'll cook beef and pork that's ready to get up and walk out of the fridge, but chicken better still be cackling. haha
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  • Well you worry about salmonella as well as the short shelf life. I got salmonella in Mexico and it wasn't fun. Same symptoms just more urgency :sick:
    Don't eat sunny side up eggs there.

    Steve

    Steve 

    Caledon, ON

     

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  • fishlessmanfishlessman Posts: 16,530
    i dont like to have chicken around for long, if it were me i would toss it in the oven now then make some enchaladas this weekend with it if i wanted something egged.
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  • Thanks for the tips.

    Mark, I'm the same way about washing my hands with chickens. They creep me out a little more than other pieces of meat.

    Thanks again!
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  • BordelloBordello Posts: 5,926
    Susan,
    Did you do it in the Egg??? I know about turkeys in the oven and realize it should not make a difference, heat is heat. :laugh: But still wonder???


    Regards,
    Bordello
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  • Bordello wrote:
    Susan,
    Did you do it in the Egg??? I know about turkeys in the oven and realize it should not make a difference, heat is heat. :laugh: But still wonder???


    Regards,
    Bordello
    Yes, did 2 on the egg ( I had a picture & was ready to post and saw the above post, got the heck out of photo bucket) (I guess something will let me know if I got the coodies?) Drip pan some broth,onions in the pan,cook until you can open & get the inside stuff out, put back on, cook till done. I used one in soup & one for enchiladas
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  • Even though it was a long time ago I was once in the resturant business. We were not allowed to use chicken that was moved from the freezer and into the cooler after 72 hours. And that stuff was vacummed packed! To this day I will not use chicken that is not fresh. And frankly I have been looking at the plastic bagged chickens from Tyson and Kroger brand with suspicion. I bought two Tyson bagged chickens and opened them up when I got home and the neck skin was still attched and it was off color. Right back to the store. I really need to find another butcher.
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