I've eaten a good many of them. Young of the year are good battered and fried just like you'd do rabbit or squirrel. Funny the people that will eat a shyt eating bird like a turkey but won't eat a woodchuck. Woodchucks are vegetarians, don't pick through/eat shyt and are actually a pretty clean animal. Older ones are good in a stew slow cooked in a crock pot. They are a bitch to skin. If you like liver take note that a woodchuck has a big one for it's size and they are very good. Just be sure to remove the bile sacks before you fry it. Much better/ milder flavored than beef, calf or deer liver.
Gerald Almy, IIRC, had an article in the Washington Post many years ago in which he claimed their livers were very good. Never tried it, but I have fried a couple like chicken, and thought it was similar to chicken thighs. Like you said, skinning them is a chore.
I think I’ll pass on any more until maybe the Zombie Apocalypse.
