How to store capon

How to tell capon has gone bad

General signs for poultry: fresh, the group USDA lists capon under.

• Slimy, tacky or sticky texture on the skin or flesh
• Strong sour, sulfur-like or ammonia smell
• Grey tint spreading across the whole surface, not just one spot
• Packaging that is puffy, leaking or torn
• Sticky residue left behind on a cutting board after rinsing

More on poultry: fresh. The times above are quality guidelines, not safety limits; food that shows these signs goes out regardless of the date.

Storage habits that make the difference

Keep raw poultry in the coldest part of the fridge on a tray to catch any drips, and cook or freeze it within a day or two of purchase. Freeze in its original packaging or an airtight bag if you cannot use it in time. Thaw in the fridge or in cold water, never on the counter.