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I want to cook some chickens in the morning, and then travel about 2 hours in a car later in the day. Should I cool the chickens in the fridge after cooking them, or just wrap the hot chickens in tin foil and travel with them that way?

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How were you planning on transporting them? In a freezer bag/box? Just like they were? – Mien Aug 3 '13 at 14:51
How will they be prepared? – cspirou Aug 3 '13 at 17:53

This scenario is on the borderline, if the travel time were the only factor. Generally, you don't want to hold foods in the danger zone (40 - 140 F / 8 = 4 - 60 C) more than about 2 hours. However, you have indicated you want to cook the chickens earlier, so that adds on to the time they would not be at a proper temperature if you tried to keep them hot.

The safest method, then, is to chill them properly, and transport them in a cooler packed with ice. Putting the chickens into zip-type bags will keep them from getting water logged.

See also: How do I know if food left at room temperature is still safe to eat?

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