Resting meat has always been the method of choice for tender aged meat, however many cultures do eat fresh meat immediately after processing, it's all in the way it's cooked. Most Americans lack the patience to concentrate on the finer aspects of cooking in this microwave, hurry up and serve it up age. Americans & Europeans age our meat most everywhere else they don't, cooking methods vary and can be very successful in obtaining a great table bird. Anyone can butcher a bird because it's pretty easy but you will find when it comes to what to do with it in the kitchen many folks are just a little lost. Regional aspects also need to be considered, in some parts of the world refridgeration is none exsistant so aging a bird is out of the question. Think about how the early pioneers and how they would butcher a young pullet for Sunday dinner on sunday afternoon, they were just used to certain things.
I have processed many an old tough rooster and with al little planning, knowing it was not going to be aged just takes some know how and some time & Wa-La a good meal. When me and my buddies go out to bird camp for 10 day's in the fall to hunt quail, pheasant, chuckar, praire chicken & wild turkey. We eat our birds that day without aging and all over an open fire in cast iron dutch ovens just like the olden day's, the birds always were very tasty. just takes planning and a little time.
