We are butchering and processing 20 or so chickens and a few ducks this weekend, and I'm wondering the best way to wrap them to freeze them. We are planning to age them in the fridge for 24 hrs then freeze them. And I think at least a few of them we'll brine in salt water for 24hrs. I would like to keep most of them whole, and cut a few into quarters (depending on carcass size). Freezer bags? Wrap in freezer paper? Thanks for the help!