I've read several threads about resting after butcher, but there seems to be alot of variation in answers. If you're a long time chicken butcherer can you please give your advice? What is ABSOLUTELY necessary and what is just preference? Do you pluck before resting or after? And would it be ok to just hang it upside down in the garage (temp in there is currently around 50 degrees) or should I put it in a cooler or what? Thanks in advance!