A small, plump game bird with a rich, dark flesh. The American woodcock is smaller than the Eurasian species. Woodcocks are typically roasted without being eviscerated, as the entrails are considered a delicacy.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.