I pulled a chicken out of the freezer a couple of days ago with the intention of making stock/soup. It's defrosted now and ready to go, but I don't have the mirepoix ingredients and I'm too lazy to go to the store for just that. Since it's just now defrosted, I've got a few days, right? What if I'm still too lazy to go to the store three days from now, so I roast the chicken close to its maximum expected "still fresh" time and then refrigerate the cooked chicken? Would that effectively "restart the clock"? Lets say I hold on to the cooked chicken for three days before finally getting around to making the stock. Would it be right to expect that stock to have the same shelf life as it would have had if I had made the stock with the freshly defrosted chicken?
For the sake of this question, assume that the chicken was frozen immediately upon purchase, defrosted in the refrigerator, roasted to an internal temperature of at least 165F, rested, then promptly refrigerated.
I could ask the same of a beef stew. Can I cook the meat to give me more time before I put together the stew?
In both of these cases I'd expect a certain quality loss, so I am more concerned about safety than optimum flavor or texture.