We planning on butchering all the young roosters and two of our older non laying hens Saturday, We have never processed (correctly) chickens...We culled a mean rooster we had several years ago but didn't do it the way I have since heard we should have. I want to do this right because we are going to be doing this every four months or so. We have taken the time to watch the video's on youtube and Ive tried to read as much as I can....My concern, when we bucher our rabbits, we let them rest in an extra refrigerator we have for three or four days before freezing... I have heard its best to brine chickens...Our Roosters are 4 months old, do I need to worry about toughness? I know the older hens are only going to be good for stewing..