Although freezing extends the shelf life of food, there are certain guidelines that must be followed to avoid potential health risks. How long can you safely store chicken?
Chicken meat is a delicate food that loses its quality and nutritional values when stored improperly or for too long.
If the meat stays in the freezer for too long, you run the risk of becoming dry, fibrous and without real taste. Even more important, too long frozen chicken can represent health risk, as freezing can only slow down, but not completely stop, the development of bacteria and other dangerous microorganisms.
That is why it is essential to know rules and recommendations witha safe storage of chicken in the freezer so that you can enjoy fresh and safe food.
How long is chicken safe in the freezer?
Pieces of chicken as they are breasts, steaks and fillets, are suitable for storage in the freezer from 9 to 12 months. Although the meat will technically still be safe after this period, the loss of quality will be noticeable - the texture will become less juicy and the flavor less intense.
Minced chicken meat has a shorter shelf life. It's best to spend it in 3 to 4 months, as it dries out faster and loses its flavor due to its larger surface area. It is important to wrap it properly to prevent air ingress and frostbite.
Whole pieces of chicken, such as thighs and wings, have a longer shelf life in the freezer - up to 12 months. It is important to wrap them well in plastic wrap or freezer bags before storing them to avoid air ingress and thereby preserve the quality of the meat.
Tips for safe chicken storage
To ensure that your chicken remains safe to eat, it is crucial to store it properly. Use tightly sealed freezer bags or a double layer of plastic wrap to reduce the risk of freezer burn. It is also recommended to set the freezer to a temperature below -18°C, as this helps to keep the meat in optimal condition.
When you decide to defrost the chicken, move it to the refrigerator and let it slowly thawed. This will prevent the growth of bacteria that can occur when defrosting too quickly. Thawed chicken should be used within 1 to 2 days.
Risks due to excessive storage
Although chicken meat that has been frozen too long may not cause immediate poisoning, the quality may be severely affected after a period of time. The meat becomes dry, fibrous and less tasty. Long lasting storage it also affects the loss of nutrients, which means that the meat is no longer as nutritious as it should be.
