I have read in Chicken magazine that after killing meat birds, or in my case, young roosters, it saves a lot of work to skin them by removing the legs and wing tips then pulling. Apparently it comes off in one big pull. Has anyone done this? Someone told me the meat will be dry but if I just want it for stews and the slow cooker, will this be fine? It also read that after skinning, place in a icewater bath for 30-60 min BEFORE gutting and this will allow the inards to come out in a conjealed mass. Has anyone done this? How, when I gut, do I prevent from piercing the intestine or stomach?