My "butcher" kindly chopped off the wing tips and drumstick ends for me. I did the rest. My experience was that a sharp paring knife and shears are essential. (Mine weren't, and I feared the Dan Ackroyd-Julia Child event. But I was careful...and lucky.)
After I cooked the stock some meat fell off the backbone. I picked it out and figure it's edible....at least in mayonnaise.
Did I mention how useful the shears were? They cut through the sinew best.
I hope it tastes good after it's stuffed and cooked.
BTW. The butcher didn't cut the drumsticks and wings with a knife--he used his honing steel. Just gave it a good wack and the bones snapped.