Store it properly. Keep raw chicken cold, below 40°F (4°C). Cook it or freeze it before the use-by date.
Don’t let raw chicken sit for days in your refrigerator. This is how spoilage creeps in. I personally try to cook mine within a day or two of buying it, or else it goes in the freezer.
Don’t cross-contaminate. Green or not, raw chicken can spread harmful bacteria like Salmonella. Keep it clear of veggies, and always wash hands and work surfaces.
Having green chicken meat on your plate is kind of shocking, eh? I know that feeling. But not all green means trash. Sometimes it is just bruised or Green Muscle Disease, and while not tasty, it does not mean it is poisonous if properly cooked. On the other hand though, if you get odor or slime or stickiness or anything like that, do yourself a favor and throw it away.
When in doubt, toss it out. Your stomach (and gut) will be thankful.
Stay safe and trust your senses. Here’s to future chicken dinners without any surprises!
