Is my chicken bad?

[Frequitude]

This is a definite ok in my books. But I also don't know the answer to if you can get salmonella from properly cooked chicken. I thought it was just from raw chicken juices contaminating other food...

[You Need a Thneed]

4 days shouldn't be any problem.

[algernon]

Just choke it down

[HPLovecraft]

Originally Posted by Frequitude

This is a definite ok in my books. But I also don't know the answer to if you can get salmonella from properly cooked chicken. I thought it was just from raw chicken juices contaminating other food...

I don't think you can get it if it's "properly" cooked, but you have to make sure it's properly cooked in the first place, and that would definitely include a temperature gauge in this case, for me anyway. I think something like 170 degrees Fahrenheit kills most pathogens, but that's distributed internal temperature, not just the temperature of the pan. And that whole time it's been in the fridge the bacteria have been multiplying and multiplying . . . a cool fridge doesn't put the chicken in stasis. The bugs just keep having sex on your chicken and having more and more babies until . . .

[HelloHockeyFans]

Originally Posted by dissentowner

I am going to toss them, I don't feel like throwing up for the next few days. Thanks all!

Good idea.

This site says 1 day for fresh, marinated chicken breasts. Handy site. http://stilltasty.com/fooditems/index/16775

[You Need a Thneed]

Originally Posted by HelloHockeyFans

Good idea.

This site says 1 day for fresh, marinated chicken breasts. Handy site. http://stilltasty.com/fooditems/index/16775

That's a stuffed chicken breast, not a marinated chicken breast. Totally different scenario.

[HelloHockeyFans]

Hmm you may be right... I thought it was pre-stuffed or prepared chicken breasts... the other chicken breast listing of just plain raw chicken breast says 1-2 days... still too long any how.

[CMPunk]

http://forum.calgarypuck.com/showthread.php?t=93854

[Rerun]

I can't believe you came on here looking for advice on whether or not to eat chicken thats been sitting in you fridge for 4 days and god knows how old it was before you got your hands on it.

Half the people on here, if you told them that you wanted to jump off a 3 story balcony to see if you could fly, would say DO IT!! just to hear about the carnage after the fact.

BTW... good decision on not eating the chicken. My motto is "If in doubt, throw it out".

[Huntingwhale]

It's probably ok...but as a general rule chicken should only be left in the fridge for a couple of days. And the fact it has marinade in it makes a nice breeding ground for bacteria. Especially saltier marinades. The salt actually starts to cure the meat.

[jammies]

What the hell kind of useless fridges do you people own? Mine is set to barely above freezing, so I usually buy meat once a week then cook it 1-6 days after and I've never had a problem; the whole POINT of refrigeration is to keep food from spoiling.

People traditionally hung poultry outside (guts in) for up to a week to age the meat, and you guys are worried about it being in a fridge for a couple days past the "best before" date? Leave it wrapped up until you cook it, then cook it thoroughly - which you should be doing anyway - and it'll be fine.

[enthused]

Originally Posted by Rerun

I can't believe you came on here looking for advice on whether or not to eat chicken thats been sitting in you fridge for 4 days and god knows how old it was before you got your hands on it.

Are you really sure that you are one to be criticizing people's choice of thread topics?

[MelBridgeman]

How long till it's ready to chuck chicken that has been frozen? I got some birds that have been in there for about a month now..

[Pinner]

Originally Posted by MelBridgeman

How long till it's ready to chuck chicken that has been frozen? I got some birds that have been in there for about a month now..

Frozen will last a long time, only quality may suffer. (freezer burn)

I just put 2 Hutterite chickens from Easter time (ish) into a brine for tomorrow.

[sclitheroe]

Originally Posted by jammies

People traditionally hung poultry outside (guts in) for up to a week to age the meat, and you guys are worried about it being in a fridge for a couple days past the "best before" date? Leave it wrapped up until you cook it, then cook it thoroughly - which you should be doing anyway - and it'll be fine.

Yeah, and in the 1850’s, people used to get “summer complaint”, a sickness that killed approximately 1 in 5 children under the age of 4

I have to admit though, that “summer complaint” is a wicked term for food borne bacterial illness.

[jammies]

Originally Posted by sclitheroe

Yeah, and in the 1850’s, people used to get “summer complaint”, a sickness that killed approximately 1 in 5 children under the age of 4

Food handling procedures and sterilization of preparation surfaces and processing tools have advanced considerably since then; people still hang meat, including poultry, today, and it's not dangerous as long as proper precautions are taken when doing it and handling the bird.

If the meat isn't contaminated already, it's not going to go bad in a week inside your refrigerator when it's all wrapped up on plastic and not exposed to air. "Best before" doesn't mean the food collapses into a pile of slime at midnight on the day printed on the package; keep your fridge as cool as possible, ensure your meat is fresh when you purchase it, cook your food thoroughly, and you are unlikely to die puking.

[Rerun]

Originally Posted by enthused

Are you really sure that you are one to be criticizing people's choice of thread topics?

I wasn't criticizing his choice of topics... I was pointing out that if he was looking for helpful advice he's taking his chances by listening to some of you lot....... as indicated by the the second part of my post which you neglected to include in your stupid comment....

Originally Posted by Rerun

Half the people on here, if you told them that you wanted to jump off a 3 story balcony to see if you could fly, would say DO IT!! just to hear about the carnage after the fact.

Basically trying to warn him about some of the jerks on here... not pointing fingers or anything <ahem>

....... and frankly I don't give a rats ass about what you think about when it comes to my choice in thread topics. Take your drive by comments elsewhere. Too many people on here where all they do is live for the opportunity to criticize others in drive by one line put downs. Get a life. If you don't like what people chose to talk about, don't read the thread.
I doubt you talk to people in real life they way you and some others do here in the anononmous web world. If you do I suspect you've probably endured some wicked beatings.
Twerp.

[Dan02]

So I've got like 8 chicken breasts sitting in the fridge raw from some time before stampede I think, they don't smell yet, wonder if their gonna still be good next wednesday..

Might have to try one out on the dog first. That's a lot of chicken to be throwing out.

[Zevo]

Originally Posted by HPLovecraft

I don't think you can get it if it's "properly" cooked, but you have to make sure it's properly cooked in the first place, and that would definitely include a temperature gauge in this case, for me anyway. I think something like 170 degrees Fahrenheit kills most pathogens, but that's distributed internal temperature, not just the temperature of the pan. And that whole time it's been in the fridge the bacteria have been multiplying and multiplying . . . a cool fridge doesn't put the chicken in stasis. The bugs just keep having sex on your chicken and having more and more babies until . . .

More like 270 degrees.

[Ice]

I don't think it would kill you, but it wouldn't taste very good. Stores take chicken that didn't sell in a couple of days, marinate it and repackage it so you can't see it's losing its pinkness and turning more grayish. You're always better off buying plain chicken and marinating it yourself so you know its fresh.