I carefully reviewed the sticky links at the top, and feel that I had great information on the killing/eviscerating/food safety parts of the job, but I have a few more questions and can't find answers up there. I know the chicken needs to "rest" a bit after slaughter to tenderize, but how should it be packaged during that time? She's brining in the fruit drawer at the moment, but I'm not comfortable doing that for more than 24 hours. Can I use standard ziplock bags for the parts? It seems kind of germy to me. We don't, and won't, have vacuum bags available. Thanks!