Final answer:
The best method for cooling a large amount of cooked chicken to an internal temperature of 165 degrees is to use the rapid cooling method. This involves placing the chicken in an ice bath or under cold running water to quickly lower its temperature and prevent bacterial growth. It is also important to follow the time limit for cooling to ensure food safety.
Step-by-step explanation:
The best method for cooling a large amount of chicken cooked to the internal temperature of 165 degrees is to use the rapid cooling method. This method involves placing the cooked chicken in an ice bath or under cold running water to quickly lower its temperature. By cooling the chicken rapidly, you can prevent the growth of bacteria and ensure the safety of the meat.
Another important factor to consider is the time limit for cooling. According to food safety guidelines, the chicken should be cooled from 165 degrees to below 70 degrees within 2 hours, and then from 70 degrees to below 41 degrees within an additional 4 hours. This gradual and controlled cooling process helps prevent the growth of bacteria.
It is important to note that the chicken should be cooled properly before refrigeration, as placing hot chicken directly in the refrigerator can cause a drop in temperature for other perishable foods in the refrigerator, potentially leading to foodborne illnesses.