Roasted Crow

Photo: flickr user goosmurf

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

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.