Hi everyone, I butchered my very first meat bird this week. He as big and rather tasty, but I really had a hard time plucking him. We do not have a plucker, and my husband has hand-plucked chickens before. He said he'd never had such trouble plucking anything before. The bird we butchered was a Cornish X and was somewhere between 8-9 weeks old. We dunked him in 150ish degree water for about 60 seconds before trying to defeather him. We spent about an hour trying to get him cleaned of feathers and eventually ended up skinning him. I was so sad. I had envisioned crispy, crunchy skin on my next roast. Is there anything we could have done differently?