That's hard to answer. That was the only way I knew then and the only way I tried. And it was so long ago. It helped some but probably not a lot.
I tried dunking when I got back into chickens when I retired and quit traveling. But it did not take that long for me to switch to skinning. My wife wanted the skin gone. The way I had to heat up water took time and was a fire hazard. I'm much more comfortable skinning now.
I guess I could try it, and find out.
I skin about half of them, the ones I am parting out.
When you skin, how do you hold the chicken to keep the meat clean while you skin it? I don't have a good way to hold the chicken while I use two hands to remove the skin - hanging against a plastic covered tree and laying on a table (tied to one end by its feet) still cause the skinned area to get dirty from contacting the area the feathers were previously touching. I spray it off with a hose after, but there's got to be a better way.
I lay it on a "table" made with sawhorses and a couple of 2x8's. The feet are not tied. I don't worry about it getting dirty from the feathers touching anything, just spray it off after skinning is complete.
