Roasted Crow
By: Anonymous
Published: Saturday, February 13, 2010 - 10:19am

Ingredients




2 whls (1-½ 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
cup Butter or margarine, melted
1 cup Chicken broth

Preparation

1 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.

Comments:
The Yum Factor

Did you shoot your own Crows?!