It's kind of cool to see this guy do things the exact same way I do. Although I stick to chickens and guinea fowls, as there's only two of us here chez Casa Reynard.
The trick is knowing exactly where to stick the knife - that's as true for a cooked bird as de-boning a raw one.
The one thing I will do that he doesn't, is pick all the meat off the (cooked) carcass once the breasts, wings and legs have been removed. These "bits" are great for sandwiches, stir fries, cat snacks etc, and you can get a surprising amount of meat off the bones this way. And then, the bones themselves will go for stock.
