A few observations on preparing birds:
- Don't use flames for singing off the remaining feathers, use coals. The flames will put a foul taste on the skin.
- Do empty the stommach right in front by the neck or it too will taint the taste of the flesh.
- To make sure the skin becomes all crisp and down free, warm up the skin until it becomes hard and brown. Scrape off the remaining charred down and feathers with a knife.