I've been reading a lot in these forums (and taking notes) and trying to keep up with some! Just finally got to the end for now of Kuntrygirl's pheeww (sorry if I didnt get your name right!) TS is getting in their chicks soon and I'm going to try 6-8 Cornish meat birds I guess whatever they have, lady said they only get Cornish hens when I asked about Cornish X, not even sure if those are the small ones or what or maybe she doesn't really know. But I was thinking since it's my first time and trying to keep it as easy as possible I was wanting to maybe just skin the whole bird rather than pluck for this first round of meaties but cant find awhole lot of info. We don't eat the skin anyway and I always cook my whole birds in the crockpot. And I do want to pluck my next round but like I said just want to kinda ease into this. You can skin and freeze them whole right? Should I still let them cure in fridge for few days before freezing? I read someone soaked them in a salt water bath, not sure the reason? Any tips, dos and don'ts would be great thanks!