Skin your birds, use some garden clippers to nip wings, feet & heads, gut & split them in half for fast roasting over coals.
OR,
Strip as much meat as you can off them, slice in 1/4 inch by 1 inch strips & soak in whole milk or cream for a while or over night. Roll them in heavily spiced cornmeal & fry like fish. You can also make a half & half mixture of beer & regular yellow mustard to dip in before rolling in spicy cornmeal. Fry just long enough to get most of the blood out of sight (about 2 minutes) & chow down.