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The Smell Test: A definitive, sour, sulfuric, or ammonia-like odor. Fresh chicken has a mild, almost neutral smell. Your nose is your best tool.
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The Touch Test: A thick, sticky, or slimy film on the surface, even after rinsing.
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The Visual Test: Greyish overall color (not purple spots), significant green tinges, or visible mold.
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The Thaw Test: If the chicken was thawed in the refrigerator for more than 2 days, or at room temperature for over 2 hours.
The Safe Handling Protocol: If You Decide to Cook
If your chicken has purple blotches but passes the smell/touch/sight tests, follow this protocol for absolute safety: