chicken pickn and baunlee ...
That is exactly what I meant. If you don't let the carcass "rest" it will be extra extra tough, taste a little off ... I'm not sure of all the benefits ...
But I process in the fall with cool air - and just keep them in a big roaster pot in a cool/cold garage - so it is not taking up refrig space for days .... then cook them.
You don't keep them in the garage for DAYS do you?