Kırnı products are kept in an unbroken cold chain from our processing plant to the shop. To keep them fresh at home and cook them safely, follow these simple rules.
- Refrigerate it as soon as you get home. Raw chicken should be kept at 0–4 °C and cooked or frozen within 1–2 days.
- Freeze at −18 °C or below. For the best taste and texture, use it within a few months.
- Thaw it in the fridge, never on the counter at room temperature.
- Do not wash raw chicken. Splashing water spreads germs around the kitchen, and proper cooking kills any bacteria anyway.
- Use a separate chopping board and knife for raw meat, and wash your hands with soap for at least 20 seconds after touching it.
- Cook it through: the thickest part should reach 74 °C inside, the juices should run clear and no pink should remain.
- Put leftovers in the fridge within 2 hours and eat them within 3–4 days.
A practical tip
If you split your weekly chicken into portions before freezing, you can move just what you need to the fridge the night before and thaw it safely.
