I pluck the breast feathers off pulling the skin right off at the same time. Then make a small cut at the point of the breast or just poke your fingers in and pull towards the head while holding down on the back. Then cut off wings, head, the legs should still be attached to the back. Now you should have just the breast. Don't forget to keep the heart and gizzard. They may be small and even smaller when cooked but quite tasty. I just pan-fry in butter. Delicious.