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I think Emeril had a you tube video on parting out a bird which might help. I know Alton Brown does. Possibly the CIA, as well, which is where Alton trained.

Practice. Lots of practice. On old birds, I sometimes use a knife to cut that thin fiber that hold skin to breast, and the wings remain challenging - but on old birds, since I'm sausaging, and there isn't much meat there, I'll usually cut the feet off (there's a trick to just where to cut - if...

I butcher slowly. I guess FL counts as heat. No tent. I do set my folding plastic table (because I can bleach the $#!+ out of it), cutting boards, knives, everything else up near the firepit. Have a hanging scale and hook over the pit, and a source of cool potable running water, plus lots of...