You always want to begin with a clean workspace and a stable source of heat. If burning wood, you will need a heavy cast iron pot to spread the heat from the fire to all sides, and hold it hot as the fire burns down. You won’t need to put the pot directly in the fire, balanced at one edge is often preferred because it can be turned occasionally, or moved closer and further as wood is added and consumed.
If potatoes are handy, tuck a few at the edge of the fire, in the ashes so they don’t burn. Turn occasionally and let them roast for a while before adding them to the pot near the end.
Butter and herbs will form the base. Other fats may be used, of course. Use what is at hand as long as it isn’t rancid. Rub the bird in salt and pepper too, and brown it in the hot fat before adding anything else. If the goal is a stew and time is not on your side, you can always break the bird down into pieces that will cook quicker and render more flavor into the broth.
Of course you can even spatchcock it if you’re feeling fancy. No one really enjoys picking around the backbone anyway.
Chop a few roots, rinse ashes off your potatoes and break them into chunks, and add to the pot along with more salt and pepper and some water. If some beer is at hand that won’t be missed immediately, add it in place of half the water or so. It will cook down and make a richer broth.
If you have time to simmer them until cooked, you can always drop chunks of biscuit dough into the top of the pot. Little fluffy bombs of bread will steam in the broth in no time at all.
To serve, all you need is enough large bowls and an appetite.
More of that beer you raided for the broth would probably go well too.