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Yes, never having had gas makes it too difficult. Running a little more pipe is do-able.

You got that right! This had a HUGE 70's, non-operative microwave over the top. All one piece. All covered in pre-historic grease. The house was listed for 6 months before we made an offer of 50k less than they asked, they took it. The kitchen was the reason. Think of Green, Yellow, Orange...

We will not buy a place without gas. One house we paid $300 to get the gas to a different place and took out the crappy 70's electric monster stove. Put in a new exhaust vent and the kitchen was 1000 times better. That house did not have a vent over the stove because it was electric. :sick It...

For just a few, much easier it would seem. Big hairy old rooster, I will keep lighting my gas stove. I have had electric stoves, but much prefer gas.

That is a good idea!

I will second that. Old hens I have processed are much easier than the older males, that are not even as old as the retired layers, which are 3 or even 4 years old. I like the taste of the old hens, but some will not eat them because they have been pets too long! I think it is better to have a...

I have had that experience. I skinned some ducks last month much more easily than this last one. Should have done them all last month, they were not noticeably bigger.

Depending on the age you can have those small "hair" feathers. They are filoplumes, you can singe them off over a gas stove burner pretty easy. I find plucking to be easier for me -- it takes me just as long to skin. Once you get the temp right on the scalding water, plucking goes pretty fast. I...

I often just use the wings (and backs & feet) in the broth. Then you do not have to worry about any little feathers, or the skin, they strain out anyway.

Just take it slow, and do not try to over-think or over-scald! A little too much scald is just like a sunburn, the skin peels some and does not look as nice. If I was in a hurry, and had lots of people to help, I might have one person doing the scalding so that they get good at it, and the rest...

I get my big canner fill with hot water add a little dish soap and heat it up to about 150. Then hold your chicken by the feet and dunk it up and down a few times. About a minute or so. Then test a big wing feather. It should come out easily. If not swish the chicken again and then check a...

I will second the set-up the day before! Then Get A Very EARLY Start! One person can kill, one can skin. Big cooler with ice, skinned bird on ice asap. Then you could go inside to finish the processing and parting. Like @aart said, put some rock salt in, it makes the ice water colder, like in a...