Method 1

1- Lay the crow on it's back in front of you with it's head pointed to the right.

2- Take a finger and locate where the breast bone meets the upper abdomen.

3- With a sharp knife, make a cut across the crow (wing to wing) below the breast bone. Don't be concerned about cutting too deep, no edible meat will be damaged with this cut.

4- Holding the birds feet with your left hand, place 2 or 3 fingers under the skin where the cut was made and pull in opposite directions. The skinless breast meat should now be exposed.

5- Take the knife again and separate each breast half away from the bone starting in the middle and working outward. You should end up with 2 lime sized pieces of crow breast. Discard the remains properly.