Hello everyone. My question has to do with processing the meat birds. After we have completed the plucking process and we put into ice water correct? How long do we leave in the water? Is this to help the muscles relax so not to have tough birds? If someone knows of a video to share that would be amazing. Week old birds and wanna learn as much as possible as we’ve never done meat birds. Done other one time for dinner rooster. But not a 20 birds process.