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How to Eat Crow, by Chef Melissa Perfit

How to Eat Crow, by Chef Melissa Perfit
Photograph by Elizabeth Renstrom for Bloomberg Businessweek

So you’re just going to give me a crow? I’d probably slit its throat, hang it by its feet to get the blood out. Then chop off the head and feet, they’re probably really poky and talony. I suppose you’d pluck it. You don’t want to eat its feathers.

The meaty part of a crow is its breast meat. Butcher that, set it aside. We’re going to use the other part of the bird for crow stock. Gotta use the whole animal. Put the crow bones and the wings on a sheet tray and roast them at 400 degrees until they get nice and brown and crispy. Put them in a pot, cover them with water. Add yellow onions with skins, celery, carrots, and thyme. You let that simmer for probably eight hours. Crow stock: done.