Meat or poultry that has been marinated should probably not be refrozen. The enzymes in the marinade break the meat tissue down and the quality would be sacrificed.
I would say 2 days at the most, no longer. Just make sure you smell it first.
Up to 24 hours.
It is not really a good idea to do this because most marinades are made with oil, the oil may freeze and separate from the marinade. Wait until the meat is almost thawed before adding your marinade, then by the time the marinading is done, the meat will be thawed.
You should not leave raw marinated chicken out for more than an hour. In higher temperatures that time would be even further reduced.
it can sit until it dies, why would you put a chicken in the fridge?
Yes providing that it wasn't in the fridge for too long. Anything after three or four days would be risky. Wrap it tight and it should be good till you plan to use it.
Teriyaki chicken is a Japanese marinated chicken that can be grilled, baked, or pan fried. The marinade is made up of ingredients such as: soy sauce, sugar, sake, mirin, and ginger. After marinating the chicken, it can be cooked and basted with any leftover sauce.
Yes, as long as it was properly cooked first. For example, if you want to pack leftover chicken for lunch and take it out of the fridge, then let it come to room temp, you'll be fine as long as the weather isn't extreme and you eat it within about 4 hours.
The longest i would reccommend Enchiladas to stay out is roughly 48 hours
They would throw up. (Obviously).
If the roaster fits in the fridge, and the fridge is cool, then yes you can leave it in overnight. I would be sure to have a cover on it just to prevent it from drying out.
Chicken should be thawed before baking. Chicken usually has a bag containing the neck, liver, heart and gizzard inside the chest cavity. Ten pounds of chicken would be about three birds. I would allow at least three hours for unstuffed birds at 375 degrees.
Although the use by date on the package is a guideline, chicken tends to be pretty dodgy stuff and many bacteria love to feed on it, so I would say a day after the use by is ok but no more. If you mean you've cooked it then it really depends what you're using it for. To eat as cold meat I would avoid after 3 hours. If you're adding it to a boiling soup or boiling down to a stock then maybe even a week is ok.
If it's been thawed (raw) the entire week, I would say no. If it was raw for a couple of days before you froze it, you should thaw it and cook immediately. If you froze it right away, I would say you have 3 days tops to cook it. After a week though, you should notice an off smell and/or color.