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Question:

Best way to store chicken breast?

I'm buying chicken for the week, and I was wondering what the best way it is to store it in the fridge? I've already planned to freeze half of it in freezer bags, however.In the fridge.Do I put the chicken in plastic bags?Wrap the container it is in in tin foil/ plastic wrap?I know its only good for 2 days, but what is the best way to keep it while it is in the fridge?

Answer:

I'd go with stainless steel, due to its corrosion resistanceAluminum is fine if it is all you can affordBut the stainless with last longer then you'll most likely own the propertymike
I'd go with the stainless steelIt can withstand a greater temperature with melting/deforming
Storing and Handling Chicken To keep your family safe and healthy, it is important to use good judgment and sound food safety procedures for storing and handling chicken at home Safe Storage Fresh, raw chicken can be stored in its original wrap for up to two days in the coldest part of the refrigeratorHowever, freeze chicken immediately if you do not plan to use it within two days after purchasingYou can freeze most chicken in its original packaging safely for up to two months; if you plan to freeze it longer, consider double-wrapping or rewrapping with freezer paper, aluminum foil or plastic wrap Stocking the freezer with boneless, skinless chicken breasts and thighs can be a real timesaverDivide the chicken into efficient, meal-size portions and package for freezingThese convenient packages defrost and cook quickly into chicken recipes that can eliminate leftovers Airtight packaging is the key to freezing chicken successfullyWhen freezing whole chickens, remove and rinse giblets (if any) and pat dry with paper towelsTrim away any excess fat from the chickenTightly wrap, label, date, and freeze both chicken and giblets in separate freezer-strength plastic, paper, or foil wraps Safe Handling When handling raw chicken, you must keep everything that comes into contact with it cleanRaw chicken should be rinsed and patted dry with paper towels before cooking; cutting boards and knives must be washed in hot sudsy water after using and hands must be scrubbed thoroughly before and after handling.

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