Recipe - Roasted Crow

2 Whole (1One half to 2pound)
crows
1 teaspoon Garlic salt
2 Carrots, cut or sliced up
2 Celery stalks, cut or sliced up
1 md Onion, cut into wedges
10 Fresh parsley sprigs
One fourth cup Butter or margarine, melted
1 cup Chicken broth

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 325ø for 1 hour, basting every 20 minutes with
broth. Uncover and bake 20 more minutes, basting often. Let stand 10
minutes.
Posted to MMRecipes Digest by "Joseph S. Blake, Jr." joeblake@ott.net
on Apr 16, 1998