Instructions: Marinated Crows: Grate zest from 3 lemons and juice all 6 lemons. In a medium bowl whisk together grated lemon zest, lemon juice, ginger, honey and oil. Add lemongrass. Season to taste with salt and pepper. Split Crows in half lengthwise. Arrange in a single layer in a large plastic bag set in a shallow roasting pan. Pour marinade over them. Tie bag tightly closed, pressing as much marinade as possible up around Crows. Refrigerate 12 hours or overnight, turning bag once.

Roasted Crow: Preheat oven to 375degF. Drain Crows, reserving marinade.

Discard lemongrass from marinade. Arrange birds skin side up in same baking pan. Pour half the marinade over them. Bake at 375degF for 35 minutes.

Baste the birds with pan juices. Continue baking 25 minutes until juices run clear when thighs are pierced with a fork.

Note: only for comedy value, do not try this recipe.

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