If your freezing them for more than 3 months your better to leave the skin on IMO to prevent freezer burn. Or do a double wrap. Unless I use really good butcher wrap and make sure no air at all is in there, which generally means they are also boneless, I'm not happy with the long term storage of chicken without the skin. I long like to do meat birds once a year so for me it's skin on for anything I leave bone in. Skinless is only done on the boneless breasts and thighs, even though the others are likely skinned prior to cooking.
Workload the day of processing is a big factor too sometimes. Leaving skin on to be removed the day of cooking saves that day, but can be a pain the day of cooking if it's also a work day or such. I like to have a bit of both available.
Workload the day of processing is a big factor too sometimes. Leaving skin on to be removed the day of cooking saves that day, but can be a pain the day of cooking if it's also a work day or such. I like to have a bit of both available.
