The cooling process helps render the fat so you need to have an over-sized ice-bath beside the boiling water to make the entire affair tidy. The chicken cavity gets easily filled with water, so you need to do it carefully to avoid getting burned.

I suggest blanching the chicken in a pot that fits half the bird. In this case you can control the process and easily lift the bird out and place it directly into the water bath. At the same time you can switch from side to side and maintain a steady scalding.