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Colour is never going to be consistent when estimating doneness of meat, so the best way to check is to take its temperature using an instant-read thermometer - general advice recommends at least 75C or 165F. Especially with chicken, it's always better to overcook than to undercook as it carries the risk of salmonella. With chicken though, you can be sure ...


Colour is a fairly inaccurate method of determining if a protein is safe to consume. I would recommend getting a thermometer to determine if the chicken has reached a safe internal temperature.


In the UK, anything longer than 3 days from production is generally deemed risky and unsaleable for commercial purposes. For home use, if you're fridge is at the warm end of the scale /5°c 3-5 days sounds about right to me. If it's a cold fridge /2or3°c you can add a day or two onto that range. This is a slightly higher risk approach than in a commercial ...

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