Later this afternoon - I'm going to process our first official meatie. It's going to be my second ever chicken processing. I need to remember everything I did wrong, so I can do it right this time. I'm getting over a bad cold and now everyone in the house is showing symptoms that they are in the early stages - so this chicken will go to chicken soup. I have a rooster selected. I would let it sit in the fridge for a day or so after processing, but anyone have opinions on if it's being used for soup if I can just keep it overnight? I plan on saving the bits and pieces for stock - so I suppose I could make the stock today and then let the meat parts sit in the fridge for use tomorrow? I've never cut up a chicken for use - so this will be a first.