Skinning a Chicken or a Hen is actually quite simple
Lay the chicken or hen on its back and, using a very sharp knife, cut through the skin along the top of the breast, where the breastbone is.
If necessary, slide your hands under the skin, separating skin from breastmeat, then pull the skin off and begin ‘undressing’ the chicken/hen. As you get to the legs, you may have to occasionally help along with a sharp knife (take care not to slip with greasy hands!).
The skin tends to be quite firmly attached to the back, where there is a thicker layer of fat, so you may have to slide the knife along to separate the skin from the meat & bone in that area.
I don’t bother with skinning the wings, but if I want to reduce fat content as much as possible, I cut out the bit of skin that joins the upper and middle parts of the wings together (see picture below).
And that’s all there is to it 🙂