Three days in the fridge...still good or dump it?

Good!

is it cooked or raw? if it's been cooked, I say go for it! :D

G.T.G.

Good till Green :)

No it is raw, I am planning on cooking it tonight

so it's been thawed for three days? mmmmm.... just cook it for a loooong time :D kill all the bad stuff, then it's all good :D

Iffen it smells even marginally bad dump it. Iffen it looks dried out-discolored, dump it.


D.

I wouldn't use it if it's been raw for 3 days.... It's probably fine, but I won't risk it. And I'm a chicken fanatic, so that's saying alot :p

Well It was frozen three days ago and I put it in the fridge...so it went straight from freezer to refridge.

Originally posted by Moose
Well It was frozen three days ago and I put it in the fridge...so it went straight from freezer to refridge.

Sounds like you've already made up your mind... Happy food poisoning !!!!!!!!! :bounce2: :flipoff2:

CHICKEN SAFETY AND STORAGE

RINSING OR SOAKING CHICKEN
It is not necessary to wash raw chicken. Any bacteria which might be present are destroyed by cooking.

LIQUID IN PACKAGE
Many people think the pink liquid in packaged fresh chicken is blood, but it is mostly water which was absorbed by the chicken during the chilling process. Blood is removed from poultry during slaughter and only a small amount remains in the muscle tissue. An improperly bled chicken would have cherry red skin and is condemned at the plant

FRESH CHICKEN
Chicken is kept cold during distribution to retail stores to prevent the growth of bacteria and to increase its shelf life. Chicken should feel cold to the touch when purchased. Select fresh chicken just before checking out at the register. Put packages of chicken in disposable plastic bags (if available) to contain any leakage which could cross-contaminate cooked foods or produce. Make the grocery your last stop before going home.

At home, immediately place chicken in a refrigerator that maintains 40 °F, and use within 1 or 2 days, or freeze at 0 °F. If kept frozen continuously, it will be safe indefinitely.

Chicken may be frozen in its original packaging or repackaged. If freezing longer than two months, overwrap the porous store plastic packages packages with airtight heavy-duty foil, plastic wrap or freezer paper, or place the package inside a freezer bag. Use these materials or airtight freezer containers to repackage family packs into smaller amounts or freeze the chicken from opened packages.

Proper wrapping prevents "freezer burn," which appears as grayish-brown leathery spots and is caused by air reaching the surface of food. Cut freezer-burned portions away either before or after cooking the chicken. Heavily freezer-burned products may have to be discarded because they might be too dry or tasteless.

READY-PREPARED CHICKEN
When purchasing fully cooked rotisserie or fast food chicken, be sure it is hot at time of purchase. Use it within two hours or cut it into several pieces and refrigerate in shallow, covered containers. Eat within 3 to 4 days, either cold or reheated to 165 °F (hot and steaming). It is safe to freeze ready-prepared chicken. For best quality, flavor and texture, use within 4 months.

SAFE DEFROSTING
FSIS recommends three ways to defrost chicken: in the refrigerator, in cold water and in the microwave. Never defrost chicken on the counter or in other locations. It's best to plan ahead for slow, safe thawing in the refrigerator. Boneless chicken breasts will usually defrost overnight. Bone-in parts and whole chickens may take 1 to 2 days or longer. Once the raw chicken defrosts, it can be kept in the refrigerator an additional day or two before cooking. During this time, if chicken defrosted in the refrigerator is not used, it can safely be refrozen without cooking first.

Chicken may be defrosted in cold water in its airtight packaging or in a leakproof bag. Submerge the bird or cut-up parts in cold water, changing the water every 30 minutes to be sure it stays cold. A whole (3 to 4-pound) broiler fryer or package of parts should defrost in 2 to 3 hours. A 1-pound package of boneless breasts will defrost in an hour or less.

Chicken defrosted in the microwave should be cooked immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present wouldn't have been destroyed. Foods defrosted in the microwave or by the cold water method should be cooked before refreezing.

Do not cook frozen chicken in the microwave or in a slow cooker. However, chicken can be cooked from the frozen state in the oven or on the stove. The cooking time may be about 50% longer.

Thats what I was looking for ^^ Thanks

Originally posted by Welby


Sounds like you've already made up your mind... Happy food poisoning !!!!!!!!! :bounce2: :flipoff2:

Don't listen to Welby, he's a puss! If it went straight from the freezer to the fridge, then it probably stayed frozen for almost a whole day before slowly thawing out. Hell, even at the store the chicken is thawed while it's waiting for you to buy it. It won't hurt you. If you're really worried about it, get a cooking thermometer and make sure you get it to the proper temp inside.

I figure I will give it a smell and if it looks ok cook the hell out of it.

Then I will feed it to all my firends and cook myself some good chicken!

If it smells fine cook it up. I would guess its fine, been defrosting

Like the old saying goes
When in doubt throw it out

Originally posted by APRILRAZZ
Like the old saying goes
When in doubt throw it out

I'll agree. Worshipping at the porcelin altar is not my idea of fun. :(