Actually, Quaker, crow can be quite tasty. After cleaning your crow, split it into halves along the breast/backbone line and brine it in a mix of kosher salt and brown sugar with a bit of terragon mixed with a 50-50 dry white wine and water solution. Allow your crow to stay in the brine for up to 4 hours. Remove the two halves and pat them dry. Make several small slits in the skin over the breast, thighs and drumsticks and insert unsalted small patties of French butter. Place the halves skin-side up in a roasting pan and bake in a 400 degree oven for 20 minutes to a half-hour. Serve with a roasted corn medley. It pairs well with Georgia moonshine.
Bon appetit, mon frer.
Offered by Crusader, who's jus' lookin' to hep!