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Thanks! Just not sure why this never occurred to me.. I have just never had more than a few at once to process and it just seamed like going right to the next step was convenient. Does it affect the meat one way or the other to cook before its relaxed?

I hadn't even given though to rigor - I've always eaten/canned/frozen them pretty much straight after slaughter. How long does it usually take to subside in a chicken?