ORIGINAL: Criggster

If you want to skip the feathers and gutting just cut out the breast, and legs if wanted. Of course you won't have the skin on, but if you cook in a roasting bag the meat will still be juicy.

First, lay the bird on it's back. Next, make a cut straight down the center of the breast just underneath the skin. Pull the skin off to each side of the breast as far as you can. Use your knife andmake acut on both sides of the breast bone(center line of the breast). Be sure to cut through to the bottom of the breast plate. Finally, cut along the breast plate and ribs to remove the breast from the carcass. Voila! You have finished with the bird before your neighbor has plucked a third of his, and without the mess.
First, you have to have the bird, so get out there and get'em!!