In prepping for a tapas party in a couple weeks I was checking the recipe I had for chicken empanadas. Since I will be doing several dishes I was looking for ways to make some of them ahead of time. The recipe indicated you could bake them and let them sit uncovered at room temp for as long as 4 hours, then just rewarm for serving.
I hesitate to do this since I am always very careful about chicken. I seem to remember Alton Brown advising chicken stock be cooled down immediately after cooking so it goes through the high risk temperature zone quickly. A nutritionist I once knew even advised against leaving fried chicken out on the counter for very long after the meal.
So, with this in mind I am wondering, is the advice that the cooked chicken empanadas can be left out on the counter for as long as four hours at room temp. correct?