Chicken safe 3rd day?

I don't know how it was made Bluebelle. But I was violently sick quite a few times totally out of the blue. And I remembered next morning having lukewarm chicken soup.
Very helpful everyone. thanks.

As long as your fridge is 5℃ or colder, it will be perfectly safe to eat for four or five days at least.

Farmor your point about the importance of thorough cooking at the start. I've heard of people putting partially thawed out chickens in to roast.
I've just remembered once I was helping a caterer to prepare a meal for a crowd. It included large joints of chicken legs.
Something was wrong with the ovens and when it was time to serve they were still red near the bone. The whole lot were rejected (I don't know what he did with them.)

Eat it...its fine

I agree with sensible advice given here about cooked chicken. I am a bit worried about saying if all food smells, looks and tastes ok it is safe. Some foods when kept may look fine but can cause food poisoning. For example cooked rice.

Yes as long as chicken is kept at 3c or below and has been well cooked it will be ok for 5 days and no longer.

Meat must be cold before putting in fridge.

Four days later is my limit, only because there's none left after that.
kept in fridge and eaten cold.

Ummm... 2 things: 1) Personally I would be guided by the "Use by' date (as opposed to the 'Best Before' date which usually applies to fruit and veg, I think). I reluctantly bought a chicken on its 'Use By' date recently because it was the only Free Range chicken available on the island where I live and my husband had requested chicken for his birthday tea. 2). I had Campylobacter from a dairy which continued to operate after their pasteuriser had broken down. I have no wish to repeat such an experience so I'm afraid the remaining chicken went in the bin. I did feel guilty though.....

If you're eating it cold, no problem. If using in a hot dish, make sure it's heated to a high temperature as in a casserole etc. Simply warming it through is not good enough.

I don't dates specifically but, of course, within reason. I would most certainly eat it but also have applied the usual commonsenseities of smelling, tackiness of touch and a small 'tester' taste.

Was always told by mum if it doesn’t smell and it’s not got any mould then it is edible. Money is tight so buy a lot of food from the sites that do past sell by items and never had a problem

It will be fine. Mum made a large chicken last 4 days & I'm sure fridges are better now than then.

My chickens last four days, easy - and then soup with the bones. If making soup, make sure that you BOIL the soup for at least 5 minutes, each and every time you reheat it. Good luck.

As another poster stated it will only be two days since it was cooked. I think 48 hours is fine if kept in the fridge. I have fed my family and now my daughter's family for years and have managed to not poison anybody. Enjoy your meal

I live on my own. A chicken will do me a roast meal followed by three more meals (usually eating the chicken cold even if I have hot vegetables) and then I de-bone what is left on the chicken and make a curry or some such thing. I don't use the bones as I don't like soup or gravy, but I would if I did!

I agree with grannyticktock - good, sound advice there.
I also freeze cooked chicken and store in freezer proof containers, then defrost what I need thoroughly before using for sandwiches, pasta dishes, etc.

Annep I'm also a nervous eater because I had food poisoning once and it was terrible and made me I'll for a long time. I am pretty sure I throw food away that could be eaten and I know I shouldn't but I can't help myself. I now try very hard not to overcook or over buy.
Having said that I think your chicken will be absolutely fine and if I had kept it in the fridge I would eat it

eat it and dont waste food.. or throw it out for foxes if you that fussy.

My late husband would still be munching on leftover chicken on a friday some weeks. Either he had a good immune system or there was nothing wrong with it.His policy was sniff then taste, always worked for him.

I slice the meat off the turkey/chicken and either freeze it or refrigerate it if we are going to use it within a day or so. If we have lots left I will make a curry and then freeze it for later on - my grandkiddies are not lovers of pies unfortunately! The bones go into boiling water with herbs to make stock which I also freeze until needed again. My Mum was an expert at making the Christmas Turkey last for days, roast on Christmas Day lunch, cold slices with salad or rice and veg for tea, sandwiches on Boxing Day then reheated in gravy for tea. The bones went into the stock pot and we had Turkey soup for lunch the following day and if there was any meat left she would make Turkey pie with veg from the garden to bulk it out (sometimes it was like finding the silver sixpence in the pudding if you found a decent size piece of meat in the pie!) I don't ever recall anyone being ill as a result.

Any food that is re-heated whether in the oven or on the stove must boil for five minutes or so to destroy any germs. If you want to eat it lukewarm, it is all right to let it stand and cool down again,

Never only warm food to lukewarm, as germs breed at low temperatures and are not killed much below boiling point.

Soup thickened with egg-yolks, or cream curdle if allow to boil, which is why they must never be re-heated. And please, don't re-heat mushrooms either.

Ever noticed how long the eat by dates on supermarket cooked chicken? Enough said!

I have eaten cooked chicken meat four days after it was cooked. My fridge is kept really cold. If it has to be reheated then I'd be careful that it boils for at least ten minutes. and use all of it.

So many warnings about food nowadays. Forget best by and use by. Use your eyes and your nose as we did years ago....