About to take some to the freezer. Most all the posts of butchering are leaving a whole carcass. My most difficult / time consuming / frustrating thing is getting the insides out. What if I just cut directly up the breast bone or back bone (to one side of the keel or spine), to eviscerate easily, then made my cut pieces and let them rest a few days in fridge before freezing just like I would the whole chicken? These are hens, 1.5 to 2.5 Years old. Any thoughts?