I processed my first batch of roosters last weekend and it was our first try. My parents both grew up with their parents butchering their own chickens and both had different opinions on this topic. My mom said her dad used to butcher, process and freeze while my dad said his parents butchered, let the meat rest for a day somewhere cool then froze. Now I let it rest in my unfinished basement which is cool in a cooler filled with some ice. the next day we cut it up and froze it. My mom said that when she cooked the first legs the meat was very tough. I wonder if it has something to do with the "resting". When we pulled out the "rested" chicken they were kind of stiff and looked like a lot of fluids came out of them and that they dried a bit. They smelled fine and were still cold so I don't think they spoiled. Any opinions or experiences you would like to share would be great! Thanks!