My sister and her husband raised 11 cornish meaties last year. They did not soak them in salt water after butchering them. They just put them in a large cooler with water. After all the processing was done, they took them up to the kitchen, split them in halves, and froze them. I really am not too crazy about the flavor of those birds at all. We had a rooster go evil on us. He was an amber sex link and about 9 months old. We butchered him, and I cut him into quarters then soaked the pieces in salt water for a couple days in the fridge, before he went into a soup pot. That meat was DELISH! He made the best soup! Has anyone else noticed this difference? Do you soak yours in salt water, or not? We have a Buff Orpington Hen we are going to butcher soon cause she's a pain in the butt, and super aggressive. I'll probably do the same with her as I did with the rooster.