Roasted whole chicken

Storage Time

Cooked roasted chicken should be consumed within 3–4 days when stored properly in the refrigerator. For longer preservation, it can be safely frozen for up to 4 months.

Temperature

Keep all cooked chicken refrigerated at or below 4°C (40°F) to inhibit bacterial growth and maintain freshness.

Freezing

To freeze roasted chicken, first allow it to cool completely (within 2 hours of cooking) to prevent bacterial growth. Carve the chicken into smaller portions or shred the meat from the bones. Store in airtight containers or heavy-duty freezer bags, removing as much air as possible to prevent freezer burn and preserve quality. Label with the date. When ready to use, thaw frozen chicken slowly in the refrigerator overnight. Avoid thawing at room temperature. Reheat thoroughly to an internal temperature of 74°C (165°F). While safe, the texture might become slightly drier after freezing and thawing.

Signs of Spoilage

• An off, sour, or ammonia-like smell, which is a clear indicator of bacterial spoilage and should prompt immediate disposal.
• A slimy or sticky texture on the surface of the meat, rather than its original firm and moist feel, suggesting bacterial growth.
• Any noticeable discoloration, such as a dull, grayish, or greenish tint, especially on the skin or exposed meat, which indicates spoilage.
• The presence of mold, which can appear as fuzzy spots of various colors, signaling that the chicken is no longer safe to eat.