Depends what sort of "chicken" you want to make. If you roast chicken on a rack or rotisserie and make some slashes in the skin, most of the surplus trimable fat will drip away during cooking. Most of the visible fat is directly under the skin
Other form of cooking generally do not allow enough fat to drip away, so skinning and trimming is the answer
Free-range is not inherently lower in fat, better tasting or anything better than other chickens. The fat content depends on the variety of breed, the food they eat, and the conditions they are raised in. You have to make your own call on this
Shop around and find the brand that has least visible fat. I have tested a variety of local chickens myself, and there is a huge difference. Strangely enough for me the large dominant brand is the leanest?
I suggest you read the transcript to the Good Eats show on freezing, or, better yet, find a copy of the episode to watch. (Good Eats is an American TV show focusing on food science.) Here are some relevant excerpts:
[In the freezer,] any present bacteria are going to have a devil of a time finding the moisture they require to live, breed, survive. Since they themselves contain a considerable dose of H2O, freezing halts bacterial activity altogether, though some of the little beasties can survive to decompose another day. While it is in this frozen state, the meat will remain unspoiled for years. But there's a problem. You see, home freezers work very slowly. That means that as those little H2Os start to line up inside, they'll create huge, sharp, jagged crystals that will rise up, slicing and dicing their way through cell walls, muscle fibers, and pretty much anything else that gets in the way. Now while frozen, you won't notice this damage. But when it comes time to thaw, all of those perforated cells will start to leak out moisture all over the place. It's called drip loss and it's not a sign of good eats.
Therefore, if you are buying the meat fresh (i.e., it is not already frozen), then you need to take special care in how you freeze it:
One good way to prevent drip loss is to freeze the target food very, very quickly to a very, very low temperature. So that instead of creating huge, jagged, nasty ice crystals, you get very, very tiny little ice crystals.
The episode goes on to describe a process for freezing meats at home (basically, the idea is to use small pieces of meat, freeze them separately on a sheet tray, and then once they are frozen transfer them to a bag for long-term storage).
Even though the meat will technically be safe to eat for years, there are a few caveats. For one thing, the environment in the freezer is very dry. That can cause moisture on the surface of the meats to sublimate and form ice crystals, otherwise known as freezer burn. This can be avoided by packaging the meat in a vacuum (e.g., vacuum sealed bags), however, if you don't have a good vacuum sealer, I would suggest limiting their freezing to 6 or 8 months in order to avoid freezer burn. Another reason to make sure you use an air-tight container is that fats are very good at picking up flavors of other items you might have in the freezer.
I am fairly certain the "fats will surely go bad" claim is a myth, especially since fat alone is a good preservative. Perhaps you should ask that question on Skeptics.SE.
Best Answer
Of course you can freeze meat. If it would be unsafe, your local supermarked wouldn't be allowed to sell it.
What you have to keep in mind when freezing your own meat:
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As the subject of fat going rancid has come up several times in comments: That's one of the reasons the recommended freezing time for bacon is 1-2 months only, for game meat up to 8-12 months.
Rule of thumb: The fattier the shorter.