Well, having just culled four of our smaller females we wondered if it was worth trying to pluck them, especially as females have a lot more feather than the males.
Decision made, as these were older birds and not suitable for roasting, rather they would go in the pot - we decided to try skinning. Well this is not something that I have done before, so a quick look on the internet gave a couple of methods.
Having read these albeit brief tutorials, I set about the task working from the suspended legs to the neck - it's surprisingly a very rapid method - we did four in the space of time it would take to do a single one by plucking.
Result, four fairly clean skinned chickens for the OH to draw and bag ready for the freezer.
This method though I don't think would be suitable for younger birds that are more suited to roasting, the skin in my opinion helps immensely with the roasting process - not to mention I think it the tastiest part of the dinner.