I recently watched an episode of "Kill, Cook and Eat" on Current TV. This show comes from England and shows volunteers going through the steps of raising and killing their own meat animals. One show on chickens showed some professional processors hanging the plucked and gutted chickens in a walk-in cooler for two weeks! According to the processor this tenderizes the meat. Assuming one had access to a walk in cooler, what do you think of this procedure?