In my household, we discard chicken skin most of the time anyway, unless I'm going to roast or rotisserie a whole bird. I usually fry it up and FEED IT TO THE CHICKENS (we have a don't ask, don't tell policy on this!). Anyway, out of the 2 dozen, I think I might be inclined to scald and pluck 5 or 6, and just skin the rest. My basic question -- I've heard that the skin is pretty easy and "slips" or peels of like a glove if done right away, but after just a few minutes, it gets a lot harder. True? If so, I guess it would be kill, skin, gut one at a time, rather than kill a batch, then skin them all, then gut them all.