I'm raising my own meat chickens for the first time, and I have 10 cornish X who will be flying to the Big Coop in the Sky in about two weeks. I'm wondering about skin. Do you folks skin or pluck? Skinning seems like it would be so much easier. When I buy whole chickens, I cook them with the skin on, but remove it before eating (unless I'm frying them). How much does the skin contribute to keeping a bird moist during cooking? Does it help with freezer burn? Any other benefits of keeping it on? Right now I'm leaning toward plucking, but skinning a couple to see how that does. I just wanted some opinions before the Big Day. Thanks!