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Aging is to counter rigor mortis. You let them rest until rigor passes or they can possibly be tough. That's the why of aging, to counter rigor mortis. You need to age them until the joints are no longer stiff. Of course nothing to do with chickens is that simple. If you cook them before...

I cut mine into serving pieces as I butcher them. We all have our own reasons for how we do it. It slows me down but it suits how I cook them, saves space when I store them, and I don't splatter raw meat juices and parts in the kitchen when I cut them up. I still have to sterilize after...