How to Store Chicken Fillet and Keep the Meat Fresh
Czas czytania: 4 minuty
Table of contents:
When buying raw meat at the store, you always need to handle it with special care. Mainly because, in most cases, it’s a breeding ground for bacteria that are harmful to health, and contact with them can, at best, leave us with nothing worse than food poisoning. In our kitchens, chicken remains a popular choice, especially the breast fillet, since it’s a wholesome and relatively cheap option. On the other hand, it’s also a salmonella time bomb that improper storage can set off. So the question is: how do you store chicken fillet to avoid that?
The key takeaway: keep raw chicken fillet in the fridge (around 2°C) for a maximum of 1-2 days, and in the freezer (below -18°C) for up to 9-12 months. Never wash it before storing, and thaw it only in the fridge or under cold running water – never at room temperature.
How to keep chicken fillets fresh
From the moment you buy it to the moment you use it, you always need to stay within certain time limits. While still at the store, buy the fillet at the very end of your shopping trip, to minimize the time it spends in your cart. Above all, this reduces the period during which the meat (read also: What can replace meat in a recipe?), once taken out of the refrigerated display, keeps warming up toward room temperature. When choosing a fillet at the meat counter, always look for the ones with the most pink coloring. That shows the animal was slaughtered recently, so there’s still a good chance that harmful pathogens haven’t developed on its surface.
Once you’re in the kitchen, under no circumstances should you wash the meat. Doing so can only spread harmful bacteria around, since they die off anyway at temperatures above 60°C, which is above the temperature at which protein sets. It’s best to put it straight in the fridge, where the temperature should be around 2°C, ideally packed in a separate bag so pathogens don’t have a chance to spread. Unpackaged meat should be used within 2 days, while meat packed in a protective atmosphere should be used by the date on the package. After those dates, you should never eat that meat, as it risks food poisoning. If you know you won’t be able to cook the meat in time, put it in the freezer, where the temperature should be below -18°C. Meat that’s properly prepared for freezing should keep for about 12 months.
How long can raw chicken breast stay in the fridge
Raw chicken breast is best kept in the fridge for no more than 2-3 days. If after that time it develops an odor (starts to smell) or becomes sticky or tacky, the meat should be thrown out (it’s no longer fit to eat). The safest approach is to use it by the following day at the latest; once cooked, the meat can be stored for several days or even weeks.
How Long Can You Store Chicken Fillet? Quick Cheat Sheet
Safe storage times depending on form and location.
| Form of meat | Fridge (approx. 2-4°C) | Freezer (below -18°C) |
|---|---|---|
| Raw fillet, unpackaged | 1-2 days | 9-12 months |
| Raw fillet, marinated | 1-2 days | 2-3 months (the marinade can change the texture with longer freezing) |
| Cooked fillet (baked, fried) | 3-4 days | 2-6 months |
| Thawed fillet (raw) | 1-2 days, don’t refreeze raw | Refreezing raw is not recommended |
How to Safely Thaw Chicken Fillet
The safest method is thawing in the fridge – just move the fillet from the freezer to the bottom shelf a day or two before you plan to cook it. Thanks to the constant, low temperature, the meat thaws evenly and the risk of bacterial growth is minimal. If you’re short on time, you can thaw the fillet faster by submerging it, sealed in a bag, in cold running water – this usually takes 30-60 minutes, depending on the thickness of the meat.
What you should definitely avoid: thawing at room temperature or in warm water. In that case, the surface of the meat reaches the so-called danger zone (4-60°C) long before the center thaws, which encourages rapid bacterial growth, including salmonella. A raw fillet that’s been thawed also shouldn’t be refrozen – both the loss of quality and the microbiological risk are much higher then.
Frequently Asked Questions
Do you need to wash raw chicken meat before putting it in the fridge?
No, you should never wash raw chicken meat under any circumstances – doing so can only spread harmful bacteria around the kitchen, and they only die off during cooking, at temperatures above 60°C anyway.
How long can you store raw chicken breast in the fridge?
Unpackaged meat should be used within 2 days of purchase, and the fridge should be around 2°C, ideally with the fillet packed separately so pathogens don’t spread.
What should you pay attention to when buying chicken fillet?
It’s worth choosing the fillets with the most pink coloring, which indicates recent slaughter, and buying the meat right at the end of your shopping trip to minimize how long it warms up to room temperature.
How can you tell chicken fillet has gone bad if there’s no noticeable smell?
Besides an unpleasant smell and a sticky surface, watch for a change in color toward gray or greenish tones, and a noticeably looser, watery texture – these are also signs the meat is no longer fit to eat.
Is frozen, marinated chicken fillet still safe after a few months?
Yes, as long as it was frozen in an airtight package at below -18°C, but it’s recommended to use it within 2-3 months, since longer freezing in marinade can worsen the meat’s texture.
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