Take your knife and cut the wings off at the first joint (elbow), as pointed out, for transport i.d. leave one whole wing, knick the skin with your knife and peel it off the breast, over the wing stubs and off the upper back. Then, this is the slick part, lay your knife lengthwise, flat on the middle of the back, slide the blade down between the shoulder blade and the ribs, just about 3/4", it will slip right down and you will feel it it slice right through (kind of like filleting a fish, you will know the feeling when you do it right) then make a very small cut at the bottom of the breast, just enough to be able to hook the end of a finger on the bottom of the breast, grab the legs and tail with the other hand and pull them right apart, all of the innards stay innards - contained in the ribcage - tail, legs, all the guts, the back, crop, neck and head are tossed and in the other hand you have an almost ready to eat breast.
Very slick, very clean, and the whole process takes less time to do than to describe. I will take a whole minute when doing it slow to show someone how, otherwise 30 seconds. You wind up with almost no blood on your hands, and you never even touch the guts. rinse them off, cut out any visible shot and shot/feather balls and they are ready for the pan.
Good luck,
bergie