Lay the bird into the hot water and let it soak for a few minutes, using a wooden spoon or dowel to submerge it. Now lift the bird out of the water and begin to pull the feathers off with your hands. It will be hot, so be careful. Though slightly uncomfortable, you may want to try wearing plastic gloves for this. Continue to dip the bird into the hot water and pulling off the feathers until they are all gone.
Some birds have very fine feathers that are almost impossible to get off.
Don't worry about them as they can be burned off later with a flame from a candle. Set the plucked bird down on a cutting board. Cut off the neck, head and feet. Feel for the bottom of the breastbone and cut from there all the way down and to the back. Remove the organs from the inside cavity, taking care not to rupture the small green sac of bile as this would ruin the meat with its bitterness.