We harvested chickens for the first time this weekend. I now have 5 chilling in the fridge. One was harvested Friday morning & I plan to roast him today. Should I just roast him like a regular supermarket chicken, or should I do anything different? They are pastured chickens & most are Dominiques but I also have a Delaware/Welsummer cross, so they aren't meat breads. Breasts appear to be small, but they have some serious leg & thigh muscles. The other 4 I plan to freeze but I had someone tell me it's best to keep them in the fridge for 24 hours first to let the meat age so it won't be as tough. Any advice is appreciated. I don't want to mess anything up and waste a perfectly good bird.