I don’t eat food that’s been in my very cold gridge. When I was a kid, I ended up dangerously ill from food that had been kept in the fridge too long. It happened to me 3 times.
I always allow my food to cool fully before placing it in the fridge because it will sour faster if not fully cooled. Every half decent restaurant cook knows that. And then I wrap it to keep other odors from flavoring it.
If you kill a chicken yourself, it’s ok to let that bird rest for a couple of days in a very cold, but not so cold as to freeze fridge.
Otherwise the bird will be tough. The problem is, very few people gave a fridge that hovers around 33/34 degrees. I’ve had milk keep for several days beyond the fresh date on the bottle because I keep the fridge very cold. It simply makes a huge differènce...but even still, if it’s not eaten up by the third day, out it goes.
I guess I live dangerously. I try to eat any unfrozen cooked meat within a week or so. If it’s around a week I won’t eat it cold/room temp but re-heat it somehow. If it’s much beyond a week, I kick myself in the rear and toss it.
From everything I have read, at one time they were more accepting of meat being what we would now consider spoiled, as in actually smelling slightly decomposed or rotten before they cook it. Some of that would just be lack of refrigeration, but supposedly some meats they preferred to actually get really high before they prepared and ate it.
Freegards