I don't completely clean and skin a bird anymore. I breast them out and cut off the drumsticks. Just split the skin up the center of the breast, peel the skin back to expose the entire breast, and slice two halves from the breastbone. I have found that a long slender knife, like a fishing filet knife, works best. Just start at the center of the breastbone, cut straight down, and follow the contour of the bone. All birds are constructed the same so you can practice on smaller birds (dove, ducks, etc.). Cutting the breast halves off like this gives you many more cooking options and is easier to handle.