Storing Chicken

Everyone knows that you have to be careful with chicken and make sure you handle and store it correctly because, if you don’t, it can be prone to developing harmful bacteria. Having said that, if you follow a few common-sense rules, you won’t have any problems. But because I want you to enjoy your chicken, here’s just a quick reminder how to deal with it.

You should always keep raw or cooked chicken in the fridge, which should be at or below 3-5°C/37-41°F. If you are not sure whether your fridge is working efficiently, you can buy - or, better still, borrow - a fridge thermometer. The place for raw meat is at the bottom of the fridge so there is no chance it will drip on other food. Keep any cooked meat separately at the top of the fridge. Both raw and cooked chicken can be stored in the fridge for about four days, but do keep an eye on the use-by date and follow your instinct - if you are not happy that the meat still looks and smells fresh, then don’t use it.