Best Roasted Guinea Hen Recipes

ROASTED GUINEA HEN

Steps:

• Preheat the oven to 400 degrees. Place the guinea hen in an iron skillet large enough for it to fit or in a heavy roasting dish. (Enameled cast iron is best.) Using your hands, rub 2 teaspoons of the olive oil all over the bird, inside and out. Season again all over with salt and pepper. Sprinkle with thyme leaves. Scatter the garlic cloves around the pan.
• Place in the oven and roast 15 minutes. Drizzle with the remaining olive oil and roast, basting every 10 minutes with pan drippings, until a thermometer inserted in the thickest part of the thigh reads 160 degrees; this should take 40 to 50 minutes.
• Remove the hen from the oven and transfer to a cutting board. Drain excess fat (leaving some!) from the pan and place over medium-high heat. Pour in the chicken broth. Using a wooden spoon, scrape up the pan drippings and bring to a boil. Reduce until the sauce is syrupy. Add salt and pepper to taste. Cut the hen into 6 pieces and pour the juices from the cutting board back into the sauce. Serve on a platter and pass the sauce with a big spoon.

ROASTED GUINEA HEN WITH LEMON-THYME PAN SAUCE AND BRUSSELS SPROUTS WITH SERRANO HAM

Steps:

• Combine lemon juice, rind, shallot, 1/2 cup olive oil, and thyme in a large baking dish. Add hens and rub with the marinade, inside and out. Cover and marinate in the refrigerator for at least 1 hour, or up to 4. Remove from marinade, wipe any excess marinade off, and season with salt and pepper. Preheat oven to 375 degrees F. Heat 2 tablespoons of the oil in 2 separate saute pans over medium-high heat. Sear the hens in separate pans until golden brown on all sides. Transfer the hens to a large roasting pan and roast in the oven for 45 to 50 minutes or until cooked through. Remove the hens to a platter and let rest. Place the roasting pan over 2 burners on top of the stove set at medium-high heat. Degrease the pan leaving only 2 tablespoons of the drippings. Add the minced shallots to the roasting pan and cook until lightly golden brown. Add the wine and cook until reduced. Add the stock, lemon segments, and finely grated zest and cook until reduced by half. Add the 1 tablespoon thyme and season with salt and pepper, to taste. Serve with Roasted Brussels Sprouts with Serrano Ham.
• Preheat oven to 400 degrees F. Heat 1 tablespoon of oil in a medium saute pan over medium-high heat. Add the ham and cook until golden brown and crisp. Remove with a slotted spoon to a plate lined with paper towels. Toss the Brussels sprouts with the remaining oil and place in a medium roasting pan and season with salt and pepper, to taste. Roast until just cooked through, about 20 minutes. Add the ham and stir to combine.

ROASTED GUINEA HEN WITH HERBS

Steps:

• 1.Preheat the oven to 205ºC/400ºF. 2.In a small bowl, make a rub by mixing the butter together with the herbs, half of the garlic and lemon juice. Season with salt and pepper to taste. Coat the bird with the rub, sliding it between the skin and the flesh. Put the remaining garlic and half of the onion in the cavity of the bird then season the cavity with salt and pepper. Tie the legs together then transfer the bird to an ovenproof dish. Put the remaining onion around the bird, then pour in the broth and wine. 3.Put in the middle of the oven and cook 15 min, then lower the temperature to 175ºC/350ºF and cook an additional 1 h 15 min. Turn the bird halfway through cooking and check that the environment stays humid (adding some water and basting the bird if needed). The bird is ready when its internal temperature, measured in the thickest part, has reached 82°C/180°F. To obtain a nicer and crispier skin, turn on the top broiler for the last 2-3 minutes. 4.Let stand 5 min then serve.