| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dish | 4 | Servings | |
INGREDIENTS
| 2 | Whole (1-1/2 to 2-pound) crows | |
| 1 | ts | Garlic salt |
| 2 | Carrots, sliced | |
| 2 | Celery stalks, sliced | |
| 1 | md | Onion, cut into wedges |
| 10 | Fresh parsley sprigs | |
| 1/4 | c | Butter or margarine, melted |
| 1 | c | Chicken broth |
INSTRUCTIONS
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. Posted to MM-Recipes Digest by "Joseph S. Blake, Jr." <joeblake@ott.net> on Apr 16, 1998
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