I am sure this has been asked before, we will be inviting our meaties to the freezer this weekend. Last year we let them rest in ice water for about 3 days before final cutting and into freezer, we did not use salt in the water. Any opinions on that? I am thinking I want to try it this year. If so, how much salt to water? We have 35 birds. This is our 2nd year/batch doing this. Also, at one time on this site I saw a wonderful (graphic) post on how to process the chicken start to finish....anyone know what I am talking about and how to find it? I am a little challenged on all things computer so if you can direct me to the right place I would really appreciate it.