Gil,
Woodcock have no gizzard or crop.
When they take flight the pressure of their flight muscles empties their entire digestive track, which is why you see a stream commonly when they takeoff.
So, unless one of Yesterdays earthworms was full of sand, there just isnt much hard material in their digestive track by the time we get them.
with regards their fat, its molecular weight and flavor is quite unique.
Should you decide to roast one Whole at a later date, after the roasting, and while it is resting, take a teaspoon and taste the fat that renders out of the bird between the meat and skin.
It is far better than drawn butter.
I found Scott Reas recipe to be a bit crude, and his handling of the bird a bit rough, Escoffier has a much nicer rendition.
A whole roasted Woodcock resting on a toast raft surrounded by Cumberland sauce is a sublime meal.
