I buy pure sucralose and acesulfame potassium which I mix half-and-half and use in my iced coffee. A scant 1/8 teaspoon of the sweetener sweetens an entire pot of coffee and the flavor is perfect, almost indistinguishable from sugar. I would like to try to make (almost) sugar-free orange sherbet with that mixture instead of sugar. I have the type of ice cream maker with an insert that goes into the freezer at least 24 hours before churning the ice cream, then you add the mix to be frozen and it continually stirs the mix for about a half an hour, after which you can pack the ice cream (or sherbet in this case) to freeze somewhat harder before service. If it turns out, it will probably spend 6 hours or so in the freezer before it is consumed.  I have a guest coming for dinner just soon enough that I really don't have the time for a test run, so I'd like to know any caveats now instead of later.  My plan is to mix 1 quart of fat-free half-and-half with orange juice concentrate, dark chocolate shavings, my sweetener, and vanilla to taste. Of course there is some sugar in the form of corn syrup in the fat-free half-and-half, and there is natural sugar in the juice concentrate, but the overall sugar concentration in the mixture will be drastically reduced from what I have churned in the past.  I understand that sugar will somewhat inhibit solid freezing if I were to freeze the mixture in say ice cream trays, but what if it is churned?  
As far as food safety is concerned you should be absolutely in the clear - frozen food lasts way longer than refrigerated.  But I see two points why the manufacturer might advise not to freeze the chicken:   Sometimes chicken is treated (aka infused) with water and spices which plumps up the meat. The excess water might increase the cell damage that is inevitable when freezing meat, leading to more water loss when thawing / cooking and ironically "drier" meat than untreated. This may or may not be the case. The manufacturer might just want to avoid the inevitable quality loss any meat faces when frozen. Especially as the "ready to cook" packages contain a lot of air, which may lead to freezer burn over time. If the chicken is intended to be cooked in the bag, this means the bag is food-safe and heat-proof, but not necessarily freezer-proof. Plastic foils for freezing need special chemical / physical properties or they might become brittle at very low temperatures, causing them to develop small cracks or tears, which can favour freezer-burn or, in a later step, lead to a leaking package when preparing the chicken. You didn't post the instructions for cooking or roasting the chicken, just be aware of the fact that the package may leak a bit and use a tray below in the oven.     Note that some manufacturers / sellers give freezing instructions for their chicken packs: Morrison supermarkets PLC writes     Suitable for home freezing.   Freeze on day of purchase and use within 1 month.   Defrost in a refrigerator overnight.   Once thawed do not refreeze.  