Did you know Crows are edible? And, here's how to cook.

Many people around the world would be astonished if one informs them that a crow is edible. Yes, these urban scavengers are completely edible and pose no risk to humans after consumption.

Aug 30, 2021 - 14:11 Updated: Aug 30, 2021 - 14:16

Did you know Crows are edible? And, here's how to cook.

Crows look like ravens but with longer tails and thinner bodies and are edible.

Many people around the world would be astonished if one informs them that a crow is edible. Yes, these urban scavengers are completely edible and pose no risk to humans after consumption.

Source: BettyCrocker.com

Crows look like ravens, but with longer tails and thinner bodies. Their meat is dark red with a chicken-like texture, it is no surprise that the same chicken recipes are applied to crows. Crows are among the most intelligent bird species, with smarts almost matching those of primates. Aside from intellect, these dark birds offer a safer alternative to meat since their meat is low in cholesterol, fat, and calories, yet higher in proteins, iron, and calcium than beef.

Source: Feasting on Art

They are also an excellent source of vitamin A (beta-carotene), vitamin B (riboflavin and niacin), Ascorbic acid or vitamin C, vitamin D in the form of (cholecalciferol), and vitamin E in the form of (alpha-tocopherol acetate). The meat also has phosphorus and potassium.

Source: EatSpeakWrite.com

For hundreds of years before the first Spanish ships arrived at the coasts of the Americas, Native Americans consumed crow meat. It is part of their heritage and culture, and they hold the species in high regard. The misconception about being inedible probably stems from their affinity to eating anything from roadkill to trash.

Source: Uniguide.com

How do you cook them? You ask. Well, they are normally not large birds, as such, it will save considerable time to harvest just the breasts. The advantage is that they are large in number, and a good morning hunt can bring tons. Prepare the crow just like you would a chicken, however, a favorite recipe is to cover the bird in oil and spices, stuff it with carrots, onions, garlic, and celery (or any other stuffing according to your preference). Then put it in an oven and bake uncovered for 45 minutes to an hour at a minimum temperature of 80 degrees C. Or, simply cover it in your favorite spices and fry, and voilà! You have sweetmeat for dinner.