Use ground chicken to create a simple chicken broth or as part of a tasty Italian wedding-type soup. To properly boil your chicken, season and separate the ground meat into smaller balls or clumps so it will cook completely. Pan-fry the meat pieces in a skillet for a few minutes, if desired, prior to boiling to enhance their color and flavor. Boil the meat pieces over medium-high heat until their internal temperature reaches at least 165 degrees Fahrenheit when tested with a meat thermometer. This will ensure that any harmful pathogens in the meat are destroyed and it's safe to eat.

Store your uncooked ground chicken in your refrigerator at just under 40 F until one to two days after its expiration date. Once cooked, it will last for up to one week in the fridge, and one year in the freezer at 0 F when placed into an airtight freezer bag. Prior to serving, always boil or otherwise reheat the ground chicken to 165 F. If your cooked or raw ground chicken smells rancid, has any mold or shows other signs of spoilage, discard it immediately.