We have an Amish man that lives in the area that butchers chickens for $2 a bird. What i was wondering is what do I need to do to the chickens when I get them back. He puts them into the coolers that you bring when you come to pick them up a couple of hours later. Do I soak them in water? If so for how long. Do you need to use salt water? What do most of you do to make sure you get a tender juicy bird??