Achtung! Poultry experts!

[DS2MYDM]

All you informative folks in foodieforumland:

I have an organically raised chicken that has been in my NEW refrigerator's meat section for two weeks (I won't go into sordid details as to why it stayed so long). Needless to say chicken didn't smell that fresh, but not wanting to waste food, at what temperature should this chicken be stewed? I say stewed because I think it's the best way to kill off any bacteria from a two-week old chicken and two---perhaps some of you could provide a tried and true stewed chicken recipe?
Thanks!
DS2MYDM

[brash]

Even if cooking the chicken killed off any baddies -- and I wouldn't stake my life that there isn't anything that would survive cooking it --, I should think the taste of the chicken would also be affected as well (in a negative way).

[blwchef]

throw it away. a few bucks isn't worth finding out the hard way.

[Willyp_ig]

If you really don't want to waste it I'd suggest making coq a vin. It's easy to make and I would think it would mask any off taste fairly well. Good luck.

[DS2MYDM]

All you informative folks in foodieforumland:

I have an organically raised chicken that has been in my NEW refrigerator's meat section for two weeks (I won't go into sordid details as to why it stayed so long). Needless to say chicken didn't smell that fresh, but not wanting to waste food, at what temperature should this chicken be stewed? I say stewed because I think it's the best way to kill off any bacteria from a two-week old chicken and two---perhaps some of you could provide a tried and true stewed chicken recipe?
Thanks!
DS2MYDM

Hello and thanks for your replies, but I was desperate at the time and began to "venture out on my own." Here's what followed: After I rinsed the chicken well, I went ahead and made (from a pressure cooker) soup stock. I put chicken through cheesecloth, pulled "good meat" from bones etc. and continued with my regular soup ingredients. (YMMV). Proceeded again with pressure cooker another 45 minutes and I'M STILL HERE! BTW, soup is delicious!!!

[dano1]

lucky you....

[bishop]

I get my semi-local (I'm in Mid-Mo, I get my birds from N.Central Arkansas) free range chickens for my market within 3 days of slaughter. Sometimes it's two, sometimes three. I give them a shelf life of 5 days (7 or 8 from slaughter) and sometimes, sometimes if I don't sell all by then I will take them home for stock if they're not too funky. I would not suggest eating or using chicken that is over 10 days from slaughter. It's just asking for some sort of food poisioning.

[esvoboda]

Some bacteria produce toxins that are not destroyed by cooking heat even if the bacteria are killed. I don't know if these bacteria are found in poultry though.

[louisianacook]

Today 11:51 AM DS2MYDM wrote:
I'M STILL HERE!



Did you know that salmonella can take up to 48hrs to rear it's ugly head? Don't ask me how I found out, but you ain't out of the woods yet. I hope all goes well for you.

Personally, I don't scare easily when it comes to food warnings, most warnings tend to be overly cautious, but after a bout with Mrs. Sal I'm trying to stay far away from the ring. :eek::D

[CuttingBored]

Some bacteria produce toxins that are not destroyed by cooking heat even if the bacteria are killed. I don't know if these bacteria are found in poultry though.
Yes. Rice is one example I can think of.

[6th_sense]

We freeze the chickens at home. It seems to keep indefinitely in that state.

We only take them out a couple of hours before we need to cook them and let them thaw.

- Raju -

[DS2MYDM]

We freeze the chickens at home. It seems to keep indefinitely in that state.

We only take them out a couple of hours before we need to cook them and let them thaw.

- Raju -

Yes, freezing is a great idea, however circumstances arising at the time did not allow for freezing chicken. I was fortunate that I "survived" but I'm really hoping that next time, a great organically raised chicken can be served within a few days.

Quote from Lee:
"Did you know that salmonella can take up to 48hrs to rear it's ugly head? Don't ask me how I found out, but you ain't out of the woods yet. I hope all goes well for you. "

Hi Lee,
I always thought that food poisoning would happen rather quickly, within say, 24 hours. So thanks for the "heads up". Fortunately, I'm at the 96 hour mark, so looks like everything's A-OK!

[BrandonNothing]

Some food borne bacteria can germinate for up to 60 days, and some food borne viruses can take up to 150 days before you'll have signs of illness, like Hep A. Food poisoning is not a fun thing at all. I had it the day after christmas two years ago. I've never been so sick in my entire life.