27 birds is a lot. How much freezer space do you have and how much stock do you intend to make? How big is that pot? Will you be freezing or canning the stock? How many hours are in a weekend? I think you are going to be busy! You can do it any way you want but time management may become an issue. Your stamina may be tested too.
I don’t know your set-up but I can certainly understand your wife’s logic. It’s going to avoid double handling. When I make broth I cook it overnight, at least 12 hours.
When I butcher my dual purpose chickens I always cut them into serving pieces. That makes me fairly slow butchering compared to many people on here. I don’t use the wings as serving pieces but wings, neck, back, gizzard, and heart are frozen and later used to make broth. I also use the feet, which really slows me down. The feet are great in broth, add a lot of gelatin. But I know where those feet have been. They are not very clean so I scald them and peel them. The toe nails twist right out. That gets them clean enough for me. If they are over-scalded much at all it makes them really hard to peel. The skin tears. I bring a pot of water to boil, scald for 20 seconds, an immediately cool them. You are not going to have time to do this to the feet, I’m just mentioning it to show how many different ways you could go about it.
If you start cooking some of the bones down as you go, you should be able to cook it overnight on a very low heat (I hope) and deal with either freezing it or canning it the next day. If you try saving parts to make broth later, you are going to have to deal with it, probably freeze it, the same day or just store it in ice chests overnight until the next day.
I don’t know if you plan to age your chicken before you freeze it, maybe you are canning it instead of freezing it? There is a lot I don’t know. I can’t tell you which way is “best” for you, just make a plan and go for it. I can tell you that you will be tired and pressed for time whichever way you go.
Good luck!
