Lemon-ginger roasted crow
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Lemons | |
| 2 | Inches Fresh Gingerroot, | |
| Chopped | ||
| ½ | cup | Honey |
| ⅓ | cup | Cooking Oil |
| 1 | Stalk Lemongrass, split | |
| Lengthwise | ||
| Salt and Pepper | ||
| 3 | Large Crows (can use Ravens if no Crows available) | |
| ⅓ | cup | Packed Brown Sugar |
| 2 | pounds | Onions, sliced |
| Lemon Slices | ||
Directions
MARINATED CROW
GLAZED ONIONS
Marinated Crows: Grate zest from 3 lemons and juice all 6 lemons. In a medium bowl whisk together grated lemon zest, lemon juice, ginger, honey and oil. Add lemongrass. Season to taste with salt and pepper. Split Crows in half lengthwise. Arrange in a single layer in a large plastic bag set in a shallow roasting pan. Pour marinade over them. Tie bag tightly closed, pressing as much marinade as possible up around Crows. Refrigerate 12 hours or overnight, turning bag once. Roasted Crow: Preheat oven to 375=F8F. Drain Crows, reserving marinade.
Discard lemongrass from marinade. Arrange birds skin side up in same baking pan. Pour half the marinade over them. Bake at 375=F8F for 35 minutes.
Baste the birds with pan juices. Continue baking 25 minutes until juices run clear when thighs are pierced with a fork.
Note: only for comedy value, do not try this recipe.
Posted to MM-Recipes Digest by q591b4@... on Apr 16, 1998