Okay, we're days from our very first processing of meat birds. We have some last-minute questions that we hadn't thoroughly considered before now. 1. We have large tubs to put ice water in to place the chickens in after processing. But.....then what? Doesn't the meat need to "rest" before it's frozen or packaged? Can it be frozen/cut up/packaged right after processing? 2. For storage of this meat in the freezer, what do you use to put them in? Doesn't seem like a gallon size freezer bag would be big enough. What else is there? Where to I get alternate packaging containers? Is it necessary to vaccuum pack them? I don't have the set-up for that? Am I screwed? 3. Our chickens are about 13 weeks old. Are there any special instructions? I've seen that a lot of people like to butcher by 12 weeks. Are we still okay to do ahead? I've done a lot of research on this site and some of my concerns about might sound like I haven't done so. I think a lot of this whole post is just about the fact that I need some moral support and someone to tell me it'll all be okay! haha!! By the way, we're going to hang the chickens by their feet from the clothes line and slit their jugulars, let them bleed out, scald and pluck, eviscerate, the ice. In case you need to know that in order to answer my questions. Please and thanks for words of support and wisdom. Any tips/pointers are much appreciated!