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Instead of the refrigerator can I keep them the ice chest, if there is no space in the refrigerator for the 48 hours?

After butchering can I keep the chicken meat in a cooler(ice chest) full of ice to rest for 48 hours? Do I need to bag them? Are zip Lock bags ok ? Some will be skinned and others plucked. Kind of worried about the meat goining bad. Any thing I need to look out for?

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