Like the others who have posted replies, I frequently "hold" chicken after cooking. The secret is to not apply any more heat and let the bird's internal heat do the work. Use the smallest cooler or cambro that will fit or "tent" the bird with foil and then cover with several towels. As long as you don't try to go too long, you'll actually benefit from improved moisture, particularly in the white meat. Crisped skin may tone down a bit but won't go rubbery. A big, whole bird will stay hot for a couple of hours. Bits and pieces will hang in there for an hour or so.
Hub