In Dakota country we clean our birds by first completely skinning them, cut the wings, the head and the feet off; and then cut the thighs off with a game shear. To get the breast with the bone WITHOUT wasting ANY meat you cut on the back of the bird with a knife where the "shoulder blades" meet the breastbone. It's really slick and doesn't waste any meat. Furthermore, all the parts fit nicely in a ziplock water bag for storage. I keep my birds this way sometimes up to two years without any freezer burn.

Good luck!