Maeschak
Songster
I skin all mine since we rarely eat whole or bone-in chicken. I have a stump with three screws drilled into it to set the neck in and stretch the neck out. A hatchet from TSC that cost less than $10. I use my regular kitchen knives, mainly just a butcher knife and a smaller paring knife, and a cutting board. A trash can to throw stuff in until I dump it in the field for the vultures and whatever else. I do two batches of clean water and when I finish one it goes into one tub of water, when i finish the next I move the previous to a clean batch of water, dump the dirty water and refill and toss the more recent one in. In that way each is soaked twice in clean cool water. When I'm done they are stuffed into a stock pot and slow cooked until all the meat falls off. The meat is collected and cooled, then used that night or vacuum sealed and frozen. The bones stay in the pot and some vegetables like onion and carrot and seasonings are added and I make broth, which is also frozen.
@SunHwaKwon - Do you have any problems with water-logging of the flesh when you soak/cool your skinned chickens in water? I have some old layers that I am going to skin before fall and was worried about soaking the skinless carcasses in water when cooling.