It's really not that hard to butcher a chicken if you want to feed raw indoors (less messy).
Once the feathers are gone, scald the pinfeathers off with a lighter, make a clean cut down the breast, crack the back open, remove the offal (innards), and chop into smaller pieces if necessary - legs, wings, etc.
It doesn't have to be as exacting as it would be for human consumption, but takes a while to learn. I grew up on my grandparents' farm, and we had to butcher a hen every Saturday (two if the preacher was coming to dinner after church on Sunday). I did it by myself from the age of about ten, so it's not really hard - just kinda gross.