Greetings All! Rusty, our 3-year-old Buff Orp rooster, has nominated himself for freezer camp next weekend. He'll be our first Harvested Bird.... and all my chicken cooking experience is with store-bought fryers. I've never cooked a "stewing hen", or even a "broiler" chicken. Please educate me! So..... What's the best way to cook him? I've learned so far, that the carcass needs to "rest" in the fridge for 24-48 hours, then brine them another 24-48 hours, THEN freeze if not cooking him immediately thereafter. Anyone ever made ground meat / sausage out of their chicken meat? How'd THAT turn out? I also need the best method to brine it- whether it's in a gallon zip-bag, submersed in a gallon jug, or some other method. Thanks!