I'm making my first attempt at butchering some of my meat birds this evening! I have 12 Red Cornish (the slow growers) that are 12 weeks old today. I'm reading here that I should allow them to "rest" a day or more in the fridge before eating or freezing. What is the reasoning behind the "rest"? I don't have room for a dozen chickens in my refrigerator. Also, is it possible to let them get too big if I wait and only do 2-4 at a time every week or so? Thank you!