Ewok Crockpot Recipe
6 large fresh mushrooms
Salt, Pepper, Garlic Powder to taste
Simmer ewok in large kettle for approximately 1 hour, to separate meat from skin. Skin carefully so as to not bruise the meat.
Cut into small bite-size pieces (legs and breasts of ewoks are the particularly tasty part of the meat so try and use these areas exclusively) and place in large skillet with oil.
Brown the meat in the skillet. Add cut mushrooms and onions, vegetables, and seasonings.
Will not taste like chicken.