I skinned the young cockerels I processed today. I don't usually do that, but I hadn't planned to process and didn't have hot water ready. After cutting off the head, I cut the 1st & 2nd joints of the wings off, then the scaly half of the legs. Bend them backwards until you see a hollowed or indented place in the joint. That's where you cut. It doesn't really matter if you hit it perfectly though, since the bones are small enough to cut through. Cut off the tail.
I didn't spatchcock. Lay or hold the bird with the breast upwards. Cut the skin along the keel/breast-bone from head to tail. Peel it off as if you were removing a jacket. It might stick at the ends of the thighs but otherwise it should come off fairly easy. Take out the organs, rinse & refrigerate, covered loosely with a clean kitchen towel until rigor mortis passes. Or cook immediately.