If you can get them down to 70°F within two hours, and down to 41°F within two more hours, they will be fine and you can continue cooking them later. I would put them in a large plastic bag (maybe two, to make sure it won't leak) and put that in a large pan filled with ice water. Or outside, in Niagara Falls
Add more ice as needed. This is based on the FDA's food safety rules for restaurants. Hope this helps.