Hello SensibleKitchen,
I understand your desire to avoid food waste, but it is very important to prioritize safety. That "slight but unpleasant smell" is a significant warning sign. It is caused by the metabolic byproducts of bacteria, such as
Pseudomonas, which begin to multiply on the surface of the chicken as it ages.
While some people might suggest washing the chicken with vinegar, lemon juice, or saltwater, this is
not a safe practice for chicken that is beginning to spoil. These methods might temporarily mask the odor, but they will not eliminate the bacteria or, more importantly, any heat-stable toxins that may have already been produced. Cooking might kill the bacteria, but it won't necessarily destroy the toxins, which can still make you very ill.
Here are the key points to consider:
- The Smell: This is your primary indicator that the chicken is no longer fresh. Trust your senses. If it smells off, sour, or like ammonia, it is spoiling.
- Texture and Color: While they seem fine now, they are less reliable indicators than smell in the early stages of spoilage. A slimy texture is a definite sign to discard, but its absence doesn't guarantee safety if an odor is present.
- Safety Rule: The cardinal rule in any kitchen, professional or home, is: When in doubt, throw it out. The risk of foodborne illness is far more costly than replacing a package of chicken.
I must strongly advise you not to eat this chicken. It is not worth the risk to your health.
