not like garlic or rosemary or anything like that I was wondering if anyone else noticed a marked difference in taste with their birds if eaten on the day they were slaughtered or frozen that day, and then cooked later directly after thaw, or if they are left to age a few days or so before freezing or cooking? We ate 1 bird the night of the kill, and it was great - but my wife said it smelled ... odd. the others we ate had aged for at least 2 days in the fridge (we did this because of Storey's Guide said that we needed to wait for rigor mortis to fade so the meat would be more tender. The other night we pulled the necks and backs out of the freezer (we froze them upon butchering the freshly killed birds) and put them in the crock pot for stock. Again we were hit with that odd smell. We have come to think of it as the smell of death. Has anyone else noticed this? Should we age everything before putting them in frozen storage? Also, we are wanting to harvest fat this next run for stock and sausage. Should be let that age as well?