This is how I process, too. If I don't want to eat it right away, or if it's a tough bird, I'll throw the meat in the freezer, and when I have plenty, I thaw it, cut it in chunks and pressure-can it. We LOVE canned chicken! It's very handy to have on hand. You can do so much with it, and it's so quick and easy.When I'm doing a single and wish to eat it, I don't bother with scalding or plucking. I just dislocate the neck, hang it for the bleed out and open a vessel. I then just lay it on it's back, split it up the breast and peel back the hide like one would open a jacket. I remove the breast filets, yank down the sleeves a little and remove the top of the wing, yank down the pants(this requires a horizontal cut from the middle of your jacket zipper outwards along the waistline a bit. I yank down the pants just enough to take out the thigh and leg~sort of looks like you are diapering a toddler at this point and getting the pants down enough to change the diaper.
In the end, all is left is a head attached to some skin over the rib/spine area and skin attached to some lower legs...all of one piece. No gutting. This carcass I just toss. I am left with skinless, boneless breast filets, winglets, thighs and legs. That pretty much covers the meat on a dual-purpose breed.