[HesterF]

Unfortunate timing meant that some of our young cockerels managed to break out of their house early this morning, in time for Mr. Foxy to reckon it was worth scaling the fence. Generously he left the six he killed pretty much untouched (two heads down between then) - pity he didn't pluck and dress them for me too because that's taken me all day  . Anyhow, I was only going to clean the house so that can wait!

But to the point - my parents are coming over on the 19th and I had in mind I would dispatch a cockerel to treat them to a roast then so that's saved me a job. But will one of the ones killed today be OK in the fridge for a week or should I freeze and defrost? Three are already in the freezer and one I'll joint for tomorrow but the biggest is in debate!

H

[Steph Hen]

I should think it would be totally fine for a week. Most meat from shop is ok for good few days and must have waited about in transport a bit. Wash well,  maybe turn fridge down a bit. Bottom of fridge is normally coolest part.

Cooked meat is said to be safe for five days. I've eaten several joints that have smelt high, once cooked are delicious and no Ill effects!

[Stereo]

I would say so as long as your fridge is good and cold and you put them low down. I'm sure we've had them in there for a week or so. As long as you cook it properly, you don't have much to worry about anyway. Most of the danger from chicken is created in the disgusting processing plants they pass through, not from the bird or the storage.

[ladyK]

I agree with everyone else, I would happily eat a week old chicken from the fridge too.

[Clansman]

I hung a turkey for 30 days last year and i'm still alive 

[HesterF]

Thanks all! Reckoned the supermarket chickens must be a couple of days old before they hit the shelf but thought it best to ask the experts. Not sure I'll extend the turkeys to a month before Christmas but good to know they'll not have to be sorted on Christmas eve either!