There's a lot of useful videos in youtube. I try to recover as much meat as possible, so I take the legs and thighs in addition to the breasts.

Breasts: Fillet off the bones.

Thighs: Cut bone from pelvis, and at "knee" joint. Cut the bone free from the meat. When grilled or seared and sliced across the grain, makes a great appetizer with a few cold ones.

Legs: brown in oven, then shred meat from bones. Then cook down for stew or gumbo.