Raw or cooked chicken can be stored in a refrigerator for a few days, though it’s important to prevent raw chicken juices from leaking and contaminating other foods. Ensure that chicken remains in its original packaging (which should be vacuum-sealed or tightly-wrapped) until it is ready to be cooked.
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Next: How to Freeze Chicken
While freezing will make your chicken less tender and juicy, it is the perfect way to store the family-sized pack you bought at Costco last weekend. Remove the chicken from its original packaging and rewrap it tightly using aluminum foil, plastic wrap, or freezer paper. Double wrap if you are planning to store the chicken for more than two months. Ground chicken can last up to three months in the freezer, while chicken pieces can last up to nine.
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Next: How to Thaw Chicken
You should never thaw chicken at room temperature, as it is highly susceptible to bacteria growth. Frozen chicken should either be thawed in the microwave, in the refrigerator, or in cold water (which should be changed every 30 minutes).
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Next: How to Store Chicken
Traditionally, piccata is an Italian dish of thin veal cuts sautéed and served with a lemony pan sauce. In this recipe, we give boneless, skinless chicken breasts the same treatment. Slice the chicken in half, pound until thin, dredge in seasoned flour, and sauté until golden brown. Then make a quick pan sauce flavored with garlic, white wine, and lots of lemon juice. Stir in briny, salty capers and you’ve got a bright, citrusy sauce to spoon over the chicken and serve with Rice Pilaf, Roasted Asparagus, or Garlic Roasted Potatoes.
Game plan: You’ll need to remove the tenders from the chicken breasts for this recipe; they’re the long, thin flaps hanging loosely from the side of the breasts. (They somewhat resemble fingers, hence “chicken fingers.”) Freeze and use them later to make these crispy baked chicken fingers.