Safe Handling
Poultry must be refrigerated or frozen because it is highly perishable. Since our poultry is delivered direct from slaughter with very little storage time, it can be held fresh in your cooler up to 5 days at 32 to 34 degrees F. Beyond that it should be frozen in its vacuum packaging and should be used up within six months. When thawing poultry, it should be done gradually under refrigeration for 2 days or more or under running water. Always wash your poultry with fresh water before cooking. Be sure that all equipment including knives and cutting boards are clean before preparing your chicken. If poultry juice or products come into to contact with other foods be sure to rewash all parts of contact to prevent cross-contamination.