I have 50 meat chickens that will be processed next Thursday. My question is: Where do I go from here???? I read they need to be kept cool for 2-3 days and let rig pass. I don't have the fridge space, so can i just pack them in ice water (coolers) for 2-3 days before packaging? Will all of the water mess them up? My issue is fridge space. Also, I have 1 that hasn't been walking much in the last week. I don't think he's sick as he is still eating and drinking. I have him isolated. Do you think he's safe to butcher?