Is chicken best to eat the day it is slaughtered?

Answer 1

Technically, it is better to eat all beef, fowl, fish and other "recently killed" meat as close as possible to the last time it was alive. As soon as an animal dies, the process of putrefaction (the decomposition of organic matter, especially protein, by microorganisms, resulting in production of foul-smelling matter) begins. Depending on refrigeration and general hygiene on the part of people who handle the meat, the first couple of days may yield small enough quantities of microbes that there's no danger. The next couple of days (again, depending on storage) will result in more breakdown which may slightly effect flavor but shouldn't be dangerous if the food is fully cooked. When you get up to a week without freezing, pickling, smoking or other methods of preservation, you're going to start getting into dangerous areas.