I will be starting some processing of my birds - chickens, ducks, and turkeys. Some of them I will be skinning to save time, and my back. I have a LOT of birds to do - at least in my opinion.... Depending on how many I want to keep for laying/breeding stock, I have at least 6 turkeys, 11 ducks, and well who knows how many chickens? 30?? I assume the time the skinned birds keep in the freezer will not be as long if the bird still has the skin to protect the meat. I also wonder if I am loosing too much flavor by skinning, and if it will still have as much diversity in methods I can prepare it. Is it worth the time saved?