Originally Posted by Mite
I grab hold of the tail feathers, pull out the feathers below the breast which pulls the other layer of skin along with it. Grab the breast and the tail feathers and pull until it opens a cavity. Stick two fingers in the cavity and pull out the gizzard carefully. Everything should come with it except the heart. Reach in and pull the heart out. No knife required. No stepping on wings required. In the kitchen that's another story. One in which I'm fairly clueless. I just skin and slow cook.
Any of you ever do the method with the bird on its back, spread the wings, step on the wings as close to the breasts as possible. Grab the legs and pull up? Gives you a breasted bird, then we just use a scissors to cut off the legs after you have pulled the skin back on them.