I've already roasted a chicken this morning for tonight ...

Always, always in the fridge, summer or winter. May I ask why you cook it so soon?

Oh yes the fridge asap. I only reheat chicken in a stir fry at blast furnace heat but then I've had Campylobacter and don't want it again even tough I did lose a stone. Also important to get the meat of the carcase if you are going to have the remains over a few days,

jings probably in the oven again - jointed. For about half an hour at 180 degrees.

Okay thanks everyone, in the fridge it goes. Hopefully it will be cooled down by the time I have to leave the house!

In the fridge.

I reheat chicken by letting it simmer in the gravy - jointed or sliced - doesn't dry out as it can if you put it back in the oven.

It would be fine left out covered in a cool place if you were going to eat it all later, cold. But for later reheating, definitely fridge. Just out of interest, how will you reheat it?

In the fridge once cool without a doubt.