Roasted crow
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Whole (1-1/2 to 2-pound) crows | |
| 1 | teaspoon | Garlic salt |
| 2 | Carrots, sliced | |
| 2 | Celery stalks, sliced | |
| 1 | medium | Onion, cut into wedges |
| 10 | Fresh parsley sprigs | |
| ¼ | cup | Butter or margarine, melted |
| 1 | cup | Chicken broth |
Directions
Sprinkle each crow evenly with garlic salt. Place carrot and next 3 ingredients evenly into crow cavities. Tie legs together with string.
Lift wingtips up and over back, and tuck under each bird. Place each bird, breast side up, on a rack in a roasting pan. Brush with butter.
Pour broth over crow. Bake, covered, at 325° for 1 hour, basting every 20 minutes with broth. Uncover and bake 20 more minutes, basting often. Let stand 10 minutes.