I took a class yesterday on processing poultry where we slaughtered, scalded, plucked, and eviscerated the birds. The instructor then told us to soak in a 3% salted icewater solution. Seems legit, as she sells her birds. I've dry brined chickens and turkeys before (basically just rubbing with kosher salt and sitting around in the fridge) and they've been great. Would this be an effective time to dry brine vs wet brine the birds? What do you do with your chickens to cool/age them?