I am fairly new at this (proccessed total: 20 roosters, 3 hens spread over 4 occasions) and I feel like it takes forever! I am learning every time (and now own a set of knives designed for proccessing) so I am getting faster and more efficient. Saturday, I decided to time how long it took me to deal with 7 roosters and I took the average. 1 hour, 20 minutes per chicken. This is an agonizng pace! AND it doesn't count rinsing and packaging the meat, which I did on Sunday. Most of this time, of course, is skinning. I save and preserve the pelts for feathers, so plucking isn't an option. I am the only one I know who can handle the viscera, so I am on my own mostly. Once the dead bird comes to me, no one can help until it comes out of the freezer for dinner. I am curious what an attainable speed goal would be. How long does it take other people to skin, gut, and piece a chicken? I am sure I skin a tad more carefully than most because I know the value of a chicken pelt ($100+ easily) but even being sloppier couldn't save too much time if you want all the skin off.