Remove chicken from packaging and discard any giblets that may be inside. Do not “wash” your chicken, but pat it down dry with paper towels. Remove any excess skin, fat, or feathers. Place it on a cooling rack, set aside, and allow to come to room temperature for about 20-30 minutes.
Cooked chicken will last 3-4 days in the refrigerator, or 4-6 months in the freezer.
After carving the chicken, don't throw away that carcass! Store in an airtight bag in the freezer to make a tasty chicken stock.