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Storing Poultry

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top 1000La Varenne Pratique
La Varenne Pratique

By Anne Willan

Published 1989

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Freshly killed poultry should be drawn before storing. Remove plastic packaging from oven-ready birds. Store loosely covered in the refrigerator for up to two days for small birds, and four days for goose and turkey. Frozen poultry should be kept no more than two days. For information on freezing and defrosting poultry see Preserving.

Poultry is particularly susceptible to contamination by salmonella bacteria, which cause food poisoning. It must be chilled properly during storage, and equipment and hands should be washed after handling the raw flesh. Frozen birds must be completely thawed before cooking. All birds should be brought to room temperature before cooking and the cavity should be only loosely stuffed, or not stuffed at all, to ensure that heat penetrates thoroughly to kill the salmonella.

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