Question 1: After killing the chicken, how long do you leave it to hang and drain? Question 2: After it has hung and drained, I plan on skinning rather than plucking and as my birds are not meaties they wont have much on them so I plan on using the meat for soup, can you remove the meat and leave the insides in the frame rather than processing the bird as you would for a roast and then removing the meat piece by piece? Does that make any sense? As I cant see the point in removing all the insides when I have no plans on using anything except the meat on the outside. Question 3, 4, and 5: After the meat is removed - should it rest in the fridge before going to the freezer? Do you have to chill it such as dunking it in cold icey water or can it go straight in bags and straight in the fridge? How long must it rest there before it can go in the freezer? Clearly I am planning for my first time butchering and want to get it all right Thanks all!