I was given a chicken that was frozen shorltly after its death (maybe half a day or a day, not sure). It's my understanding that what should have been done is a rest period in the fridge before freezing, so that rigor mortis had the time to fade away? Knowing that, would the chicken benefit from a resting period after thawing? One day? Two days? Note that this is an older, tougher chicken, so I was considering marinating it in wine anyway (coq au vin).