I had a reality check a few months back. I have a Jamie Oliver cookbook. One page was about how to joint a chicken. (Normally I just roast the chicken or buy thighs/breasts as required). So I figured I would give it a try.
Despite having clear instructions, I made an unholy fornicate up of it and the end result looked nothing like Jamie's demo. I suspect even the basic prep stuff is not as easy as it looks unless you've been properly taught.
It just takes practice........ no matter how badly you do it at first, you've still got a load of meat.
I've found that it's easier to de- skin the chicken first, then it's easier to see the different muscles.
Cut off the parson's nose, slit along the underside, then waggle your fingers, you should be able to remove it in one piece till you reach the wings.