Tomorrow morning at 10 am, I am going to be shown how to butcher a chicken by a person who's "in-the-know". We're actually going to butcher her 3 spent hens. My friend is going to do the first one to demonstrate, then I'm going to do the 2nd one, then there will be another newbie coming, and he is to do the 3rd. Here's my perplexing question: Friend says that I have to wait 24 hours before processing the chicken. Why is that???? We're going to wash the birds, chill them down or whatever, but then I'm instructed to put them in my frig overnight and wait the 24 hours. We're going to be skinning the chickens rather than removing the feathers, friend likes this method I guess and being that I'm going to pressure cook them, then can them, I'm fine with that. It's just the 24 hour thing I don't understand because if I don't have to wait that long, if I could pressure cook and can them sooner, then I could actually go ride my pony on Sunday instead, and that would be my preference.