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Quote: See? I'd rather gut all day than pluck! LOL! Once you do a few it gets pretty easy. The dipping and plucking took longer for me. If you're freezing them, I'd pluck them so the skin protects the meat. If I am just doing one bird for dinner, I will skin it. Or I'll skin the ducks...

Scalding pot - a 5 gallon bucket with water I boiled on the stove. By the time it gets in the bucket and ready to dip, it's not too hot and not too cold. Just grab them by their feet and swish around to the count of 30. Plucker - I just use rubber gloves, like the kitchen gloves with grips...