How to Prepare and Eat Fowl-Ranger Handbook

Fowl. Your first step after killing a fowl for eating or preserving is to pluck its feathers. If plucking is impractical, you can skin the fowl. Keep in mind, however, that a fowl cooked with the skin on retains more food value. Waterfowl are easier to pluck while dry, but other fowl are easier to pluck after scalding. After you pluck the fowl--

• Cut off its neck close to the body.
• Cut an incision in the abdominal cavity and clean out the insides. Save the neck, liver, and heart for stew. Thoroughly clean and dry the entrails to use for cordage.
• Wash out the abdominal cavity with fresh clean water. You can boil fowl or cook it on a spit over a fire. You should boil scavenger birds such as vultures and buzzards for at least 20 minutes to kill any parasites. Use the feathers from fowl for insulating your shoes clothing, or bedding. You can also use feathers for fish lures.