Last time I processed, I cut the birds up to save freezer space and just used gallon bags with twist ties. Double bagged, and put paper towels over any bony prominences that would pierce the plastic. Granted, it would have been better to vac. seal or shrink wrap, but I was too lazy to order anything special. Bought a pressure canner last fall, and plan to can the legs, thighs and breasts boneless in pint jars. Then, cook down the bones, save the meat from them, and freeze that up separate. The last bag of chicken that I cooked was the BEST chicken I've ever eaten in my life.