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Partridge

Partridge: Main Image

Storing

Store partridge in the coldest part of the refrigerator. Raw partridge can be refrigerated for two days. Cooked partridge can be refrigerated for three days. If not served immediately, cooked partridge should either be kept hot, between 140 and 160°F (60 and 71°C) or refrigerated at 40°F (4.4°C) or lower. When transporting cooked partridge to another dining site, place it in an insulated container or ice chest until ready to eat. Freeze fresh partridge if you do not plan to cook it within two days after purchase. Wrap the bird in foil or freezer bags before freezing. Be sure to press the air out of the package before freezing. You may also freeze partridge in its original wrapping. Uncooked partridge may be kept frozen for up to six months. Cooked partridge may be frozen in the same way as fresh, unless made with a sauce or gravy. In that case, pack the food in a rigid container that has a tight-fitting lid. Thaw uncooked partridge in the refrigerator; place it in a dish in the coldest part of the refrigerator, covered with film or foil. Never thaw partridge at room temperature. In the refrigerator, a whole partridge should thaw within 24 hours. To thaw partridge more quickly, leave the partridge in its original wrapping, over-wrap with a watertight plastic bag, and immerse in cold water. Change the water often. In cold water, a whole partridge should thaw in about 1 1/2 to 2 hours. To thaw in a microwave, use the Defrost or Medium-Low setting, according to the manufacturer’s directions. Turn partridge as it thaws, taking care the partridge does not begin to cook. One whole partridge thaws in six to eight minutes.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.


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