I have a question about processing birds for those of you who do this on a regular basis... I repeatedly read (from books & online) about the scalding & feather plucking. But I have recently run across an article where a person took the skin off (thus skipping the plucking part of processing & alot of the mess) since many people now pull the skin of the bird before cooking it anyway. What are any pros & cons for this technique regarding how well it would keep in the freezre, etc...? I would like to hear what your ideas are on this & what works the best for you...I know different ways suit different people, so ALL ideas/ input are welcome. Thanks.