Optimal Freezing Duration: How Long Does Chicken Last When Frozen?

Raw chicken keeps its best quality in the freezer for about 9 months to a year, and cooked chicken for 2 to 6 months. Frozen at 0 F it stays safe indefinitely.

Freezer times

Raw chicken keeps its best quality in the freezer for about 9 to 12 months (whole chicken 12 months, parts 9 months). Cooked chicken keeps 2 to 6 months. Ground chicken keeps 3 to 4 months.

Safety

At 0 F (-18 C), frozen chicken stays safe indefinitely (USDA). Quality, not safety, declines.

Freezing tips

• Wrap tightly in freezer bags, removing air.
• Label with the date.
• Freeze flat.

Thawing

Thaw in the refrigerator (24 hours per 4 to 5 lb), in cold water changed every 30 minutes, or in the microwave and cook right away. Don’t thaw on the counter.

Refreeze

Safe if thawed in the fridge.

Freezer burn

Dry spots are safe but unappealing.

Freezer times

According to the USDA, food kept at 0 F stays safe indefinitely, but quality drops over time. For best quality, raw whole chicken keeps up to 12 months in the freezer, raw chicken pieces (breasts, thighs, wings) up to 9 months, raw ground chicken 3 to 4 months, cooked chicken 2 to 6 months, chicken nuggets and patties 1 to 3 months, and chicken in broth or gravy 6 months.

Is it safe after that

Because bacteria cannot grow at 0 F, frozen chicken left longer than these times is still safe if it was kept frozen continuously. It may taste dry, tough or have an off flavor. If it smells bad after thawing, discard it.

Freezing tips

• Freeze chicken while fresh, preferably within 1 to 2 days of purchase, or by the sell-by date.
• Keep your freezer at 0 F or lower, and check with a thermometer.
• Wrap tightly in freezer paper, heavy duty foil or freezer bags, pressing out air.
• Divide into meal sized portions and flatten bags to freeze and thaw faster.
• Label with the date and contents.
• Freeze in the original store packaging for up to 2 months only. Overwrap for longer storage.

Thawing safely

• In the refrigerator: allow 24 hours for each 4 to 5 pounds. Thawed chicken can then stay in the fridge for 1 to 2 days before cooking.
• In cold water: submerge in a leakproof bag, change water every 30 minutes, and allow about 30 minutes per pound. Cook right away.
• In the microwave: use the defrost setting and cook immediately.
• Never thaw chicken on the counter, since the outer layer can reach the danger zone between 40 and 140 F where bacteria multiply rapidly.
• Chicken can be cooked from frozen, taking about 50% longer.

Refreezing

Chicken thawed in the refrigerator can be refrozen without cooking, but quality may fall. Chicken thawed in cold water or microwave must be cooked before refreezing. Cooked chicken can be frozen after cooling.

Freezer burn

Freezer burn shows as gray or white dry patches caused by moisture loss and air contact. It is safe to eat, but those areas can be dry and tough. Trim them off before or after cooking. Prevent it with airtight packaging.

Cook to a safe temperature

Cook chicken to an internal temperature of 165 F, measured with a food thermometer at the thickest part.

Handling poultry safely

The USDA says food kept at 0 F (-18 C) stays safe indefinitely, and recommended times are for quality. Raw whole chicken keeps best for about 12 months, pieces for 9 months, and cooked chicken for 2 to 6 months. Freeze in airtight packaging with air pressed out and label with the date. Thaw in the fridge (1 day per 4 to 5 pounds), in cold water changed every 30 minutes, or in the microwave then cook right away. Do not thaw on the counter, since the outer layer enters the danger zone between 40 and 140 F. Cook to 165 F internal temperature measured with a food thermometer. Never wash raw chicken, because splashing spreads bacteria.

Based on data from the USDA Food Safety and Inspection Service