You know those labels that say “use or freeze by” with a specific date? They’re not suggestions—they’re commandments. If that date is tomorrow, you have two choices: cook it or freeze it. Do not “wait and see.” Waiting is how you end up with chicken that looks like it’s plotting revenge.
How to Store Raw Chicken in the Fridge Safely – Razab
I once ignored a “use by” date because I thought, “It’s unopened, how bad can it be?” Bad. Very bad. The chicken smelled fine, but after cooking, it had a weird, almost fruity taste. My roommate called it “artisanal salmonella.” I threw the whole dinner in the trash.
The Cooking Hail Mary
Let’s say you’re stubborn—you’re cooking that chicken anyway. Cook it to 165°F internal temperature, no exceptions. Use a meat thermometer, not your eyeballs. If you see any pink juice or weird spots, stop and abort. Don’t be a hero.
And please, for the love of all that is holy, don’t rinse the chicken. Washing raw chicken sprays bacteria all over your sink and countertops. Just pat it dry with a paper towel and cook it. Your kitchen will thank you.
