Thank you SSC, you confirm something that I suspect. That this practice came from the days when it was spent hens and older roosters that were being eaten. I'm sure they do benefit from some added 'treatment' beyond simply kill and cool.

I think I will take the stance that while this may be a good practice for birds that are NOT meatbirds, it is not required for today's modern meat poultry. At least I've never felt there was anything we could do to improve our finished birds, we think they are just wonderful the way they are.