Hi! I have my 8 meaties back from the processor (processed this afternoon and then refrigerated until I arrived at 6pm, and deposited into my cooler of ice). Am I right that they need to sit chilled for a couple of days to relax the muscle fibers in order to have more tender meat? I don't evsn one close to having enough space in the fridge, so I have them in a brand new large cooler. They are sitting on a layer (22lb bag poured out) of ice, and have two more 22lb bags of ice poured out on top of them. 2 of the chickens are only covered by one layer of ice, the rest are lower down and covered by several layers. Am I doing this correctly?! And then I just replenish the ice as need be daily to keep it icy cold in there? Thanks!