No.
Notice that any guide to processing includes chilling between the stage to the extent possible. One batch of cool water for them after they are plucked, another after evisceration, and another after pinning before packaging. The first order of business of any slaughtering/butchering operation is to cool the meat. Be it a chicken, a hog or steer, or a deer in the woods. Even when butchering in the cold of winter, the first step in that process is to get the gut out. The heat from it will start your meat to decompose immediately. The same heat will start any undigested matter in their digestive system to immediately start to rot and bloat as the stomach/ bowel, etc., stop their involuntary motion of moving the material through. In larger animals, it also has the advantage of reducing the weight to be handled very quickly.
The actual killing and hangin from hooks or in conescones is one of the quicker parts of the operation. You can have one or two more birds hanging and bleeding before the first one has stopped flopping. I'm guessing, though, that your chickens are of an age to butcher, and you won't have the time to make one day of it until later.
A freezer will not cool down an unplucked bird quickly enough. And even a plucked bird, you can't avoid the potential spoilage or contamination from burst tissue cells that another respondent noted.
Bottom line, you need to either get them to a processor if there isn't time left, or rearrange your calendar to do them yourself.
