Hey guys, during the Mother Earth Fair this summer one speaker talked about European vs American way of chilling of butchered chickens. What I remember was the European way air chilled the chickens for a number of days, effectively 'aging' the meat a bit before freezing. Has anyone or does anyone here have experience with this at all? She said the aging process made for a much more tender meat... she was talking like several days in the fridge (after the initial cool down in the ice bath) before freezing. She also said bagging the chickens before they go into the ice bath made for crispier skin as the skin hadn't soaked up all that water AND you avoid the communal germ bath, which might be a lesser issue with home raised birds anyway. Anyone?