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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.