I helped a friend of mine process some chickens this weekend. She's expanding her operation and has a rapidly growing number of customers who are devoutly religious and are looking for grain-fed (no pork products) chickens. They actually processed their own chickens and showed us their method, which is very much like this video referenced in another thread: If you're not interested in the chicken skin, this is definitely the way to go. I've done it both ways - skinning a chicken vs. scalding/plucking, and skinning is much, much quicker. It is a little tricky around the wings but the video shows pretty well how to handle it. Two men (one did most of the work, the other assisted) did 10 chickens in about 2 hours this way, start to finish. They also don't use a cone - they merely pin the wings back, lay the bird on the ground, kneel on the wings and legs and quickly cut the artery, then gently hold the bird to prevent any flopping around. They believe the bird bleeds out quicker and more thoroughly this way and I have to admit, they were right. I found it quick, humane and efficient, all things considered. On a business note, when the men noticed how healthy her chickens were with very little fat and lots of good meat, they doubled their order. They initially had asked for 5, then increased it to 7, and finally ended up with 10 - plus a dozen eggs!