Cooking Facts

Fresh

• Whole chicken and chicken pieces can stay fresh in your refrigerator for 2-3 days.
• Giblets have a slightly shorter freshness window at 1-2 days.
• Ground chicken should not be kept for longer than 1 day, so be sure to buy it the day you plan to use it!

Frozen

Chicken can be safely frozen indefinitely, but to ensure the best flavour and texture:

• Whole chicken should not be frozen for more than 1 year.
• Chicken pieces should not be frozen for more than 6 months.
• Giblets and ground chicken should not be frozen for more than 2 months.

ALWAYS defrost completely before cooking frozen chicken products to ensure your chicken cooks evenly all the way through. (If you’re using our cook-from-frozen products, check the box for detailed cooking instructions.)

NEVER thaw your chicken on the counter – the best way is either in the fridge for five hours per kilogram (we recommend overnight), or under a steady stream of cold water ONLY (using warm water encourages bacteria growth).

Get your chicken into the refrigerator or freezer as soon as possible after buying – no leaving it in the car while you run other errands!

ALWAYS wash your hands before and after handling all raw food products, including packaging.

ALWAYS ensure that all surfaces that come into contact with meat, packaging, utensils, or your hands are carefully cleaned with soap and water before using them for other purposes.

Restaurants often use different coloured cutting boards for meats than for vegetables. This is a great way to lower your risk of cross-contamination.

NEVER use the same plate or utensils for raw and cooked chicken.

A minimum internal temperature of 160°F (71°C) must be reached in order to kill any bacteria in chicken. Using a digital meat thermometer is the best way to be sure your chicken is cooked.

Insert your meat thermometer into the thickest part of the chicken to ensure an accurate reading.

Rubbing salt into the chicken skin before grilling or baking helps it cook to crispy golden – just be careful not to get salt onto the meat itself, which will dry it out!