In the past, when we wanted to cook chicken, we would buy one fully-clothed (-feathered, excuse me) live specimen from the market, and then take it home for slaughter. I will spare my readers the gory details.
Once victim had fully given up the ghost, we submerged it in a big pot of boiling water, for several minutes. (Not too long, else the skin would peel off as well). After that, it was hauled out, and the process of feather-plucking would commence.
It was tedious, but as kids, we had plenty of fun. The big feathers came off first, then the tiny ones, which sometimes required a pair of pincers.
Nowadays, automated machines could render the dead fowl completely naked in a minute or two. Careful, don’t fall inside one !