I bought a new cooler today, to use just for brining. I've never done this before and have a couple of questions: 1) Do you have to wait until the meat settles in the fridge for a few days and rigor has passed before putting the chicken in the brining solution? 2) If I have 6 chickens to brine, and the cooler only holds 2 at a time, can I let the first 2 soak for 24 hours, then take them out and put another 2 immediately into the same solution or should I make up a new fresh solution each time? (sounds like one of those math problems - if train A is going at 24 mph, how long will it take to reach train B who is traveling at 50 mph?) 3) How long can a freshly killed chicken stay in the fridge before it starts to go bad? In other words, I should get it into the freezer within "?X?" amount of days. Thanks!!!!