Rotisserie chicken can last a long time in the freezer if stored properly. Here’s a quick overview of how long it lasts and tips for freezing rotisserie chicken:
Quick Answer
Properly stored, rotisserie chicken lasts for 3-4 months in the freezer. To extend its shelf life, portion the chicken into freezer bags or airtight containers before freezing. Allow space for expansion, remove as much air as possible, and freeze immediately after purchasing.
How Long Does Rotisserie Chicken Last in the Freezer?
Rotisserie chicken that has been continuously frozen at 0°F will keep for 3 to 4 months. If stored at an ideal constant 0°F, the USDA recommends rotisserie chicken can be frozen for up to 4 months before the quality starts to decline.
The freezer time shown is for best quality only. Rotisserie chicken that has been kept constantly frozen at 0°F will keep safe indefinitely, although the texture and flavor will deteriorate over time.
Rotisserie Chicken Freezer Time Chart
| Freezer Temperature | Months for Best Quality |
|---|---|
| 0°F or below | 3-4 months |
| 0°F to 10°F | 2-3 months |
As you can see from the chart, the freezer temperature plays a big role in how long rotisserie chicken lasts. Colder freezer temperatures (close to 0°F) extend the shelf life. Temperatures that fluctuate above 0°F shorten the shelf life.
How to Tell if Rotisserie Chicken is Bad in the Freezer
It’s always important to rely on both sight and smell to determine if rotisserie chicken has gone bad in the freezer. Here are some signs of spoiled, freezer-burned chicken:
- Dry, stringy texture
- Off odors, such as sour, ammonia, or cheddar cheese-like smell
- Grayish color
- Ice crystals or freezer burn
- Slimy texture
If your frozen rotisserie chicken shows any signs of spoilage, it’s best to throw it away. Don’t taste it! Rotisserie chicken that looks or smells bad can make you sick.
How to Freeze Rotisserie Chicken
Follow these tips for freezing rotisserie chicken correctly:
- Let the chicken cool completely. Don’t freeze hot chicken right away.
- Remove the chicken from the bones. Discard bones, skin, and cartilage.
- Portion the chicken into meal-sized amounts in freezer bags or airtight containers.
- Remove as much air as possible before sealing the containers.
- Label bags or containers with contents and date.
- Freeze immediately. Don’t leave chicken sitting out.
- Freeze at 0°F if possible for best quality.
Properly frozen rotisserie chicken portions can then be thawed overnight in the refrigerator before reheating to serve.
Tips
- Avoid freezing rotisserie chicken in the packaging from the grocery store. It can lead to faster freezer burn.
- Use aluminum foil or plastic wrap as an extra layer. This prevents freezer burn.
- Don’t thaw before refrigerating leftovers. Freeze immediately.
How to Thaw Frozen Rotisserie Chicken
Never thaw rotisserie chicken at room temperature or in hot water. This encourages bacterial growth. Instead, use one of these safe methods:
- Refrigerator: Place frozen chicken in a bowl or on a plate to catch drips. Thaw overnight in the refrigerator or up to 24 hours.
- Cold Water: Submerge airtight bagged chicken in cold water, changing water every 30 minutes until thawed. Cook immediately.
- Microwave: Cook frozen chicken immediately after microwaving to avoid bacterial growth. Rotate and flip chicken during microwaving.
Once thawed, cook rotisserie chicken within 1 to 2 days. Do not refreeze thawed rotisserie chicken.
How to Use Thawed Rotisserie Chicken
Enjoy thawed rotisserie chicken in recipes like:
- Chicken salad sandwiches
- Wraps
- Casseroles or pot pies
- Soup
- Stir fries or fajitas
Thawed rotisserie chicken also makes an easy protein topping for salads. Just make sure to cook thawed chicken within 1 to 2 days.
Conclusion
With proper freezing and thawing, rotisserie chicken can keep for 3 to 4 months in the freezer. Allow the chicken to cool completely before freezing in airtight packaging. Thaw frozen chicken safely in the refrigerator overnight before using. Follow safe handling and cooking practices after thawing.