I've hung them at (autumn) room (shed) temps for 3 or so days and they are easy to draw then. The meat is far better if you hang for a while. I did experiment with scalding them which made plucking 100 times easier but then you have a warm chicken so I think if I was going to hang it back up, I would want to do so in a fridge.
I suspect my ultimate method will be to source and old but working tall fridge and then kill, bleed, scald, pluck, hang in fridge for 5 or so days then draw and dress for the freezer / eating.
This year I have managed to pick up an old Burco boiler cheap which I hope will allow me to keep the scalding temp constant rather than having to re-heat for each bird.