Roasted Crow Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2: Whole, (1-1/2 to 2-pound) crows
1 tsp: Garlic salt,
2: Carrots, sliced
2: Celery stalks, sliced
1 medium: Onion, cut into wedges
10: Fresh parsley sprigs,
1/4 cup: Butter or margarine, melted
1 cup: Chicken broth,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Main dish