Total Steps
1
Ingredients
8
Tools Needed
1
Ingredients
- 1 cup <a href="/recipe/6XYQBYN6/chicken-broth">Chicken broth</a>
- 0 cup <a href="/food/3XTHR638/butter">Butter</a> or <a href="/food/6XDLQVL2/margarine">margarine</a>, melted
- 2 whl (1-½ to 2-pound) crows
- 1 teaspoon <a href="/food/FQRPFPP6/garlic">Garlic</a> <a href="/food/7WDLGSY7/salt">salt</a>
- 2 <a href="/food/4CXZ7VHS/carrot">Carrots</a>, sliced
- 2 <a href="/food/43Z57JJ6/celery">Celery</a> stalks, sliced
- 1 medium <a href="/food/YCPMHNRB/onion">Onion</a>, cut into wedges
- 10 Fresh <a href="/food/GKXHVZLV/parsley">parsley</a> sprigs
Instructions
Step 1
Sprinkle each crow evenly with garlic <a href="/technique/DPSVTKVY/salt">salt.</a> Place <a href="/technique/VYSXFJY6/carrots">carrot</a> and next 3 ingredients evenly into crow cavities. Tie legs together with <a href="/technique/MS47GLJJ/string">string.</a> Lift wingtips up and over back, and tuck under each bird. Place each bird, breast side up, on a rack in a <a href="/technique/P5CFVDV7/roasting">roasting</a> pan. Brush with butter. Pour broth over crow. <a href="/technique/RNT367Z2/bake">Bake</a>, covered, at 325 for 1 hour, <a href="/technique/8QSP656T/basting">basting</a> every 20 minutes with broth. Uncover and <a href="/technique/RNT367Z2/bake">bake</a> 20 more minutes, <a href="/technique/8QSP656T/basting">basting</a> often. Let stand 10 minutes.