Sorry don't know where else to post.

Have a whole organic chicken I bought that's in one of those tight (probably vacuumed sealed) wraps for HEB. It has been in the fridge for a week.
If it's not slimy and has no odor y'all think I'm good to grill it?

If it smells fine, it is fine. Grill that bad boy.

Curious what you paid for that "organic" chicken if you don't mind sharing.

Get her to 165 & chow down.

$19. Honestly I was adding it to the cart online and didn't even realize what I had done.

What makes it organic?

It's a yard chicken?


Seriously...

Curious as to why you care what kind of freaking chicken someone else buys, if you don't mind sharing.

1. Check use by date. If in date and no smell, grill it.
2. If past date, open and smell. If any slightly off smell is detected or any slime, discard.
3. Is $13 enough to risk getting sick? If yes, grill it. If no, trash it.
FYI, in food service you can keep food 7 days unless it is factory dated for a longer shelf life.

Pathogenic bacteria don't have an odor...so poultry that has no odor that carries pathogens can cause foodborne illness. Any off odors or slime are caused by bacteria that won't make you sick. Hard to believe but it's true.

Wodanaz said:

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Get her to 165 & chow down.

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155 and it'll taste a lot better and you'll still kill all the bad things.

ToddyHill said:

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Pathogenic bacteria don't have an odor...so poultry that has no odor that carries pathogens can cause foodborne illness. Any off odors or slime are caused by bacteria that won't make you sick. Hard to believe but it's true.

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You must not have met my son. If he smells or feels something different about his chicken nuggets - he gets sick.

https://www.wattagnet.com/articles/4207-understanding-poultry-products-spoilage
" Just after processing, the spoilage bacteria are present in very low numbers, but they can multiply rapidly to cause spoilage odors and slime.

These spoilage bacteria are called psychrotrophic bacteria (psychro=cold; trophic=able to grow) because they are able to multiply under cold conditions. Fresh poultry products held long enough at refrigerator temperatures will spoil as a result of the growth of psychrotrophic bacteria.."

https://www.quora.com/What-are-some-examples-of-Psychrotropic-Bacteria

" Some bacterial species belonging to the following genera are known to be psychrotropic,

Aeromonas
Alcaligenes
Alteromonas
Bacillus
Clostridium
Flavobacterium
Lactobacillus
Leuconostoc
Listeria
Pseudomonas
Serratia""

I believe these guys will cause food born illness.

I have zero educational Information for the OP but here is what I know:

Organic chicken MUST cost less than $100 dollars

$1,000 dollars is my cutoff for risking 24-48 hours of pain, suffering and agony.

100% of the population cannot tell organic from not organic certified chicken without marketing or packaging information. Shop accordingly.

Sigh...

I only included the organic information in case it had any effect on timetables due to possibly having fewer preservatives etc.

I bought this particular chicken on accident because I am lazy and despise going to the store. I just searched for whole chicken and added the first thing that popped up on my cart.

Organic is one of those trigger words on the OB

Organic, electric lawn tools, and electronic forms. You touch any of those and you're a commie liberal who prays to Obama every night. /OBLYFE

$19?

Did you buy a chicken or small turkey?

FTR - Grew up with a lot of chickens. Yard birds. You could've called them organic free range back in the early 80's.

I called 'em stringy and tough!

I was a sophomore in HS before we bought chicken from the store.

Thanks for the replies.

Going to go throw it on my pellet grill and have some white claw.

V8Aggie said:

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Thanks for the replies.

Going to go throw it on my pellet grill and have some white claw.

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Got dang it. That's some quality OB humor post.

V8Aggie said:

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Thanks for the replies.

Going to go throw it on my pellet grill and have some white claw.

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Mix in an IPA or two while you wait. The hops really play well with the hard seltzer.

When I'm not at my full time job, I raise broilers on the side and sale the meat. They are pasture raised so I was curious what it was going for. If you want, my whole birds go for half that cost. So really just curiosity.

Not trying to poke at anybody.

Spatchcock it and smoke it. Done.

Y'all calm down. Chicken came from the same source as the ones sold at Kyle. Just supporting Aggie Athletics.

V8Aggie said:

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Thanks for the replies.

Going to go throw it on my pellet grill and have some white claw.

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Just be sure you put the fat side down.

Rules of life.

As long as its pink and don't stink, if it's gray, stay away.

S.A. Aggie said:

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https://www.wattagnet.com/articles/4207-understanding-poultry-products-spoilage
" Just after processing, the spoilage bacteria are present in very low numbers, but they can multiply rapidly to cause spoilage odors and slime.

These spoilage bacteria are called psychrotrophic bacteria (psychro=cold; trophic=able to grow) because they are able to multiply under cold conditions. Fresh poultry products held long enough at refrigerator temperatures will spoil as a result of the growth of psychrotrophic bacteria.."

https://www.quora.com/What-are-some-examples-of-Psychrotropic-Bacteria

" Some bacterial species belonging to the following genera are known to be psychrotropic,

Aeromonas
Alcaligenes
Alteromonas
Bacillus
Clostridium
Flavobacterium
Lactobacillus
Leuconostoc
Listeria
Pseudomonas
Serratia""

I believe these guys will cause food born illness.

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Not so sure about Lactobacillus being a bad guy. I purposely put a lactobacillus culture in my salami mixture before stuffing and dry curing. It along with Pink salt #2 helps keep the bad guys at bay plus it gives the salami it's slightly sour taste. This stuff hangs at 52 degrees and 75 to 80 % humidity for 8 to 10 weeks and hasn't made anyone sick .......yet

Spoony Love said:

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When I'm not at my full time job, I raise broilers on the side and sale the meat. They are pasture raised so I was curious what it was going for. If you want, my whole birds go for half that cost. So really just curiosity.

Not trying to poke at anybody.

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When you say whole birds does that include beak and feet?

Nope. They get processed at an inspected facility. Although I do get the feet packaged.

Spoony Love said:

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When I'm not at my full time job, I raise broilers on the side and sale the meat. They are pasture raised so I was curious what it was going for. If you want, my whole birds go for half that cost. So really just curiosity.

Not trying to poke at anybody.

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Processed and ready to cook?

Where are you located? Or do you ship?

jpb1999 said:

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Spoony Love said:

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When I'm not at my full time job, I raise broilers on the side and sale the meat. They are pasture raised so I was curious what it was going for. If you want, my whole birds go for half that cost. So really just curiosity.

Not trying to poke at anybody.

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Processed and ready to cook?

Where are you located? Or do you ship?

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following

The water activity of Salami will keep the load count really low.

S.A. Aggie said:

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The water activity of Salami will keep the load count really low.

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True but something has to keep the load count low until the aw gets to a point where the bad guys have a hard time living much less multiplying. AW gets below .85/.86 and the bad guys can't handle it. They also have a hard time competing with lactobacilli until it gets that low. Pink salt doesn't seem to affect the lactobacs like it does the bad guys but it plays out eventually. I keep the temp at about 72/74 degrees and humidity at 85 to 90% for 36 hours or so to allow the lacto culture fermentation to get revved up and then lower both for the duration. It typically takes 8 to 10 weeks before the salamis lose 30 to 35% of their moisture content.

We live outside of B/CS. I don't ship but have brought into town as I work full time in Bryan.

Three words

Coq au vin

https://www.sciencedirect.com/topics/food-science/lactobacillus#:~:text=Several%20species%20of%20Lactobacillus%20are%20added%20as%20starter,monocytogenes%20and%20not%20allowing%20them%20to%20grow%20excessively.

Several species of Lactobacillus are added as starter cultures in salami (see Chapter 16, Section 16.2.2). Lactobacillus spp. also act as competitive microflora in meat and meat products, extending their shelf life by competing with pathogens such as L. monocytogenes and not allowing them to grow excessively.