It’s good in the fridge 2 days at 4°C, or frozen: 12 months from production date.

1.Refrigerate or freeze all poultry leftovers within 2 hours cut and debone the meat from large cooked birds
2.Divide leftovers separately into shallow containers so they cool quickly
3.Refrigerate once steaming stops and leave the lid off or wrap it loosely until the food is cooled make sure cooked meat does not come into contact with raw meat
4.Don’t fill your fridge with too much food, so that cool air can circulate effectively
5.Use chilled leftovers as soon as possible, within 2 to 4 days if reheating,
6.Make sure the food is cooked to an internal temperature of 74°C (165°F)
7.Don’t reheat the same leftovers more than once