140°F
Thawing Chicken. Thaw frozen chicken slowly and safely. It will take anywhere from 24 hours to two days to thaw a whole chicken in the refrigerator, and about 2 to 9 hours for cut-up chicken parts (less for boneless pieces). You can thaw chicken more quickly in a cold water bath or by using the defrost cycle of the microwave. Read on for quick tips and top recipes. Keep It Cold. 1  Store raw chicken in the coldest part of your refrigerator and use it within two days. 2  Never leave raw or frozen chicken at room temperature, which encourages the growth of bacteria like Salmonella and Listeria. Answer 3: Actually, you have 4 hours in the “temperature danger zone” from 40° to 140°F. If your store keeps the chicken at or above 140°, you have 4 hours after it is removed from the heater before it is considered unsafe. These are the numbers I was taught at culinary school and have followed without issue since. Original question: Dinner is about 1.5 hours away. The chicken was warm when I purchased it. Normally, I buy earlier in the day and just stick it in the fridge. This time, though, it seems that it would be better to try to keep it warm. 1 After cooking, keep hot food at 60°C (140°F) or hotter until it’s served. 2  Serve hot food while hot, or put it in the fridge or freezer as soon as possible once cooled (within two hours of preparation). 3  Never leave food out for more than two hours. 4  Use clean dishes and utensils to serve food. Tips to make sure your cooked food is safe. 1  After cooking, keep hot food at 60°C (140°F) or hotter until it’s served. 2  Serve hot food while hot, or put it in the fridge or freezer as soon as possible once cooled (within two hours of preparation). 3  Never leave food out for more than two hours. Pin it. We're hosting a dinner party for about 10 people. We will be roasting three chickens as the main course. I am planning to cook the chickens one at a time on the day of the party; then I'll carve them and serve them in one big bowl.  1 Never thaw food at room temperature. 2  Always thaw food in the refrigerator, or in cold water or in a microwave. 3  When thawing in the microwave, you must cook the food immediately. 4  Wash hands with warm soapy water before preparing food. The Two Hour Rule. Perishable food should not be at room temperature longer than two hours. Discard food which has been left at room temperature longer than two hours. For room temperatures over 90 F, discard food after one hour. Harmful bacteria can multiply between 40 and 140 F. Set oven temperature high enough to keep the hot food at 140 F or above. Check internal temperature of food with a meat thermometer. Covering with foil will help keep the food moist. The Two Hour Rule. Perishable food should not be at room temperature longer than two hours. Discard food which has been left at room temperature longer than two hours. For room temperatures over 90 F, discard food after one hour. Always let the chicken marinate in the refrigerator, even for a short soak of 30 minutes. And never baste the cooked chicken with the same marinade that’s touched raw chicken: either make extra marinade and set aside a portion just for basting, or boil it for two to three minutes, enough time to kill any bacteria. Read on for quick tips and top recipes. Keep It Cold. 1  Store raw chicken in the coldest part of your refrigerator and use it within two days. 2  Never leave raw or frozen chicken at room temperature, which encourages the growth of bacteria like Salmonella and Listeria. 1 Freeze any chicken that won’t be used right away. 2  You can freeze it in its store packaging, but if you plan on storing it for longer than two months, unwrap the chicken and rewrap it in heavy duty aluminum foil and a plastic freezer bag. 3  Chicken can be frozen as long as one year without sacrificing quality. Read on for quick tips and top recipes. Keep It Cold. 1  Store raw chicken in the coldest part of your refrigerator and use it within two days. 2  Never leave raw or frozen chicken at room temperature, which encourages the growth of bacteria like Salmonella and Listeria. Cover loosely with foil.   Cornish Game hens (very small similar to chicken)   Ready to cook weight 1 to 1-1/2 lbs. 375 degreees stuffed or unstuffed 1-1/2 hrs.-Roast loosley covered for 30 minutes, then 60 minutes uncovered or till done. If destired occasionally bsate with melted butter or a glaze the last hour.   *Note: To test for doneness: About 20 minutes before roasting time is up, test bird. 
http://dish.allrecipes.com/chicken-cooking-basics/ http://ohthatstasty.com/tips-tricks/keeping-a-rotisserie-chicken-safely-warm-for-a-few-hours/ http://www.health.gov.on.ca/en/public/programs/publichealth/foodsafety/cook.aspx http://www.thekitchn.com/how-do-i-keep-roast-chicken-warm-before-a-dinner-party-good-questions-165949 http://ehso.com/ehshome/Kitchen.htm http://ehso.com/ehshome/Kitchen.htm http://dish.allrecipes.com/chicken-cooking-basics/ http://dish.allrecipes.com/chicken-cooking-basics/ http://www.answers.com/Q/What_temp_should_chicken_be_kept_in_oven_to_keep_warm
what oven temp appropriate to keep chicken warm one hour after cooked