If you want to bake it ordeep fry it then you need to pluck it. Keep the skin on.

It is easy to pluck. I boil a large pan of water then pour it into a five gallon bucket then add some cold water to get it to the right temp. You'll want it just hot enough to make the feathers slip but not so hot as to cook the bird. Soak it until the wing feathers start to pull out easily then pull like a mad man before it gets cold. You can pluck it in just a couple of minutes then singe the fine hairs and gut, cook, and enjoy.