Until relatively recently, one usually bought the chicken LIVE and brought your chicken to the shochet, and then brought it to the person who checked it, and then took it home and butchered it. Frum girls learned how to do this, as it was typically part of being a housewife. This was normal back in the early 20th century.
Today, virtually no one knows what to do with a dead animal until its been properly butchered, salted and packaged. That is the complication with live kapores since few people can have their chicken killed and then redeem (or gift it), and expect it to be served shortly.