I'm processing 3 roosters this weekend. I have a good idea of how to do it. I've processed small birds and rabbits before, just never a chicken. My thought was to skin the birds rather than go through the labor intensive process of defeathering them. Also, I de-skin chicken when I cook it, as I don't like the texture of the cooked skin. My question: Is there a specific reason for leaving the skin on or is it more of a preference?