Hi PR, the bags are just large freezer bags with handles from either Tesco or Sainsburys, you should vacuum seal them but ours are only in the freezer a month or so tops so we've never had a problem with freezer burn.
I skinned for quickness this time as I was struggling with man flu
What I did was starve all day then cull in the evening, hang over night then following evening skin the bird.
Taking the head, feet and wing tips off first for easy removal of the pelt.
I then gut or you could joint up.
I do a quicker version with pheasants, I just make a cut in the skin on the breast bone area, pull the skin back on the front and remove each breast, then remove the feet and skin and remove legs & thighs, takes me about 3 mins per bird. The pheasant breasts go into stir fry's and the drumsticks are lovely with sticky bbq sauce