Chicken can be risky if not handled correctly. The key danger is the “temperature danger zone” (40°F–140°F / 4°C–60°C), where bacteria like Salmonella and E. coli multiply rapidly. Cooked chicken should not sit out for more than 2 hours (or 1 hour if it’s hot). After that, even if it looks or smells fine, it may contain bacteria or toxins that reheating cannot remove.
Best practices:
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Refrigerate within 2 hours (sooner in hot weather).
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Store in shallow, airtight containers.
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Eat refrigerated chicken within 3–4 days or freeze it.
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Reheat until steaming hot throughout.
Bottom line: When in doubt, throw it out—chicken is not worth the risk.
