the freezer: not necessarily too long
It is often assumed that a long time in the freezer spells the end for a food item. However, raw chicken kept continuously at -18°C (0°F) or lower can remain safe to eat, provided it was in good condition and handled properly before being frozen. Cold temperatures prevent bacteria from multiplying, but they do not eliminate them. In practical terms, the common guidelines—one year for a whole bird and nine months for individual cuts—primarily relate to taste and quality. After two years,
the meat may be drier and less flavorful. So, while you can certainly still serve it for dinner, don’t expect an exceptional culinary experience. Much also depends on the packaging: a well-sealed bag that keeps air out will limit dehydration and the absorption of “freezer odors.” Conversely, a poorly protected chicken might end up tasting like frozen cardboard.
The real criterion: the history of the cold storage
A freezer that has experienced a power outage, a door left ajar, or an accidental thaw requires more careful consideration than just the