I have decided that plucking is almost never worth the effort,but we don't typically eat the skin anyways. I made chicken and dumplings with one of my spent layers and that was really good.LOL, I've kind of processed a few, and just culled a few others. Not nearly enough to be efficient at it, and am always looking for ways to process easier. Traffic cone and modified Kosher cut works for me, but I'm still not good at skinning and fairly horrible at gutting. (First time doing it today) At least I didn't cut the intestines. I think it would be too much work to pluck just one chicken, so I skin them.
Carcass is resting in the fridge under plastic wrap, will probably be enchiladas this weekend.
Oh, and all my chicks get temporary names until I decide who's staying. Valentine's Boys and Valentine's girls; Easter Boys and Easter Girls since they were both hatched on holidays.