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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
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.
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