The whiff test is all well and good, but the smell of bad chicken will knock you down. I try not to smell it when I can avoid it. A chicken isn’t that expensive, anyway, that I would take a chance with my health.
It should be fine. Go ahead and eat it. You don’t even have to bother cooking it.
Or, you could just use common sense to tell you that if you have to ask, it’s not worth chancing it. It’s just a chicken. Apparently Americans throw away half of all the food we produce. So unless you’re throwing away chickens on a regular basis, you aren’t even keeping pace.
I said ‘chicken’, not ‘snipe’.
Snipe is always good to eat once you get some salt on it’s tail 
Take that chicken out back and shoot it. I don’t care if it’s dead.
What’s the sell-by date on the package? If it’s within that time, I’d use it.
My advice is never ever play food roulette with chicken.
i must be misunderstanding something. raw food last longer than a week in our fridge. are we talking about the part of the fridge that is not the freezer? that would make sense but, who keeps raw meat outside the freezer?
??? There is a point at which raw chicken smells good???
Do you take it straight from the freezer and cook it? I mean, you have to defrost it, and it’s not good to leave it right on the counter to defrost, especially in the hot & humid summer here.
Raw meat is fine for a few days in the refrigerator. 
Tell me there are use by dates on food sold in the states. It’s no good knowing how long it’s been in the fridge if you don’t know how long it was in the shop. Though there’s probably a reason it was cheap.
This is my (professional cook) husband’s approach. And we’ve never had food poisoning either.
For meat it’s usually a sell by date. I won’t buy it unless I know it was put out that day. Even then I’m picky about what I’ll take. You’ve got all the time from the slaughterhouse to the meat packer to the distributor to the store, plus the time whole cuts are in the store before being butchered, and then the time they sit in the open air fridge which is often not that cold. A friend of mine from Argentina can’t understand why we eat meat that wasn’t slaughtered the same day.
The smell test is used by the pros, because it works! proper cooking will kill bacteria. Pheaseant were traditionaly hung by the beak until the beak let go at temps higher than a fridge.
What a bizarre piece of trivia 