About 4 years ago we took some Cornish Cross broilers to our first butcher shop. They told us to keep the birds refrigerated for 24 hours before freezing. Like hanging beef for 14 days to allow some breakdown of the tissue thereby making it more tender. Does anyone do this? Because when I talk to others about it they look at me like I just came down from Mars! To me it makes sense but why doesn't everyone do it??