“They used to hang fowl for days and days before they cooked it.”
If you keep it dry it’ll last for days.
Especially if the temp is below 50 and the air is dry.
You can hang beef or game for several weeks at 40 deg as long as you keep it dry.
I know at one period they were into letting meat get high, or what we now would consider high, because it supposedly softened up tough and stringy meat and intensified flavor. I never tried it so who knows. I’m brave enough to keep and eat cooked chicken for more than three days though.
Freegards