Refrigerate chicken right after cooking before it cools?

Poultry should be promptly cooled to 41°F (5°C) or lower but can be held at room temperature for up to 2 hours or 1 hour above 90°F (32°C).

Cover and refrigerate within 2 hours of cooking.

For food safety, all perishable foods must be refrigerated within two hours of being cooked or brought home from the store.

Cooling poultry by leaving it out at room temperature is risky because bacteria can grow quickly in the "danger zone" between 40°F (4°C) and 140°F (60°C).

When cooling cooked poultry, divide it into shallow containers no more than 2 inches deep and refrigerate immediately.

Stirring or dividing large containers into smaller containers can help cool them faster.