Feed Your Face, Vol 1 No 3: Blue Jay ala Clark

Hello All !

Welcome to Chef Clarks’ August 1996 edition of Feed Your Face.
This month I want to talk about what happened to me as a kid that changed my views about things that are edible. I was a 12 years old and delivered newspapers. This lady down the street was watering her lawn in a bikini when she asked if I would like some lemonade ’cause I looked hot…WHOOPS, wrong story!

I was 12 years old. My cousin Pat and me were shooting blue jays for fun. I didn’t think much about it because you know, they’re just stupid birds. We must have shot and killed at least a dozen. You can do this on a farm. Anyways, Pat’s stepfather comes out of the house and sees what we’re doing. He gets all irate and goes into this long speech about animals and birds and you should eat what you kill and all that stuff.
So for our punishment, Pat and I had to eat these blue jays. So we did. All I can say is don’t knock it ’til you try it. And here is how to do it:

If you know how to skin a chicken its easy. Get a pot of boiling water and put in the blue jays one at a time for about 20 seconds each. The feathers fall right off. With a sharp knife, cut their heads off and make a cut from the throat to the feet. Take your hand and dig out all of its guts.
You might find a ring or a shiny gum wrapper in all that stuff. Blue jays like shiny things. Once I found a Coors Light inside a blue jay. It was still unopened! It was really warm but damn that was a tasty beer. Anyway, toss the guts into the trash and you’re ready to go!

BLUE JAY ALA CLARK4 whole bluejay (fresh)
1 bulb of fresh garlic (peeled and minced)
Pinch of thyme, rosemary, and sage
2 cups of cooked rice
One very gullible wife who thinks they are really small chickens

In four sheets of foil, wrap the blue jays and an equal portion of the garlic, spices and cooked rice. Wrap tight and roast in a preheated 425 degree oven for 20-30 minutes.
It looks sloppy on the plate but Man Oh Man!
We are talking some serious good food here

I know what you are thinking : “I’m not ever going to kill a blue jay, much less eat it”.
Chaaa…and when Mr Blue Jay comes screeching at your bedroom window at the tender hour of 4:30 in the morning…Well…I won’t tell.

Here kitty kitty…Oh Mr Chipmunk…

Nice little puppy…

I need a vacation. Please help me…

Chef Clark Jewell is currently at the top of the Audubon Society’s Most Wanted List.
He has recently moved house as there were no birds left at the old place