| 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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