I used to boil enough water to get a cooler filled enough I could dunk a whole bird.
The key was 185 degrees, dunk whole bird for 4-5 minutes or you can pluck feathers easily, you can literally grab fistfuls.
I would hang bird in my garage and pluck till naked then gut it out.
I would lastly take a torch and burn off the little itty bitty fine feathers and have a bird that looks store bought.
I would next bake, fry, broil or whatever and like others said the only thing worth eating was the breast.
Now days I just breast it out = even easier.
