Don't worry about the processor, start studying how you are going to butcher those chickens next year. By then you'll be ready if you start now. I used to have a "processor" about 30 years ago. People don't even want to do their own, don't count on someone else doing your processing. Learn how. It's ok, you can do it. Just put them in the freezer, (after you put them in the ice chest until the meat is completely cooled. I mean completely, or you will lose your meat. Then put them in the freezer. After about two weeks you take them out and it is just frozen chicken. I have not gotten to where I can eat them when I butcher. There is quite a bit to learn, I would suggest a barbeque of some sort with a big kettle of water to dip them in. It is the only way I have found too keep the water hot enough long enough to get them scalded. I used to could do 8 a day. Now I think I will try for maybe four as I am getting a lot older. My back used to get tired by the end of the day. Be sure that you bleed them well. Hang them, until they are bled out. If you want I will tell you more. Experience is a very valuable thing. Get as much as you are able. It is not an accident you are feeling so strongly to do this. For all of you that want to learn this stuff there is a book that I have had about 30 years. Carla Emery's Old Fashioned Recipe Book. It is the absolute best. It tells you how to do everything. I mean everything. It is just a must have.
I am an old lady by most standards now. I do have quite a bit of experience and will help if I am able.
So happy you joined!!! Good luck on your quest to be more self sufficient :) 
