Nothing says fall like rarely prepared game birds on the dinner table, so today I am roasting a guinea hen. With that said, these are actually farm-raised birds that come cleaned and dressed and ready for roasting.
Guinea fowl are the bird of choice in most of Europe, and much preferred over chicken. These birds resemble partridges, but with featherless heads. Guinea fowl meat is drier and leaner than chicken meat and has a more flavor. Most American chicken, as you may know, is pretty flavorless.
I purchase my guinea hens at D'Artagnan, which are farm raised. They really are quite delicious and I'm doing this one on the rotisserie, but you could do it just the same in the oven. The trick to a great outcome is the advance preparation.
I purchase my guinea hens at D'Artagnan, which are farm raised. They really are quite delicious and I'm doing this one on the rotisserie, but you could do it just the same in the oven. The trick to a great outcome is the advance preparation.
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| Farm Raised Guinea Fowl |
Ingredients
1 Guinea fowl/hen
6 tablespoons butter, room temperature
1 tablespoon Dijon mustard
pinch of grated fresh or dried lemon peel
dried rosemary, finely chopped
course salt, about 2 tablespoons total
freshly ground pepper
fresh rosemary springs
butchers twine (for binding)
Instructions
24 hours in advance, open the package (thawed if previously frozen) of the bird and wash and pat dry inside and out. Using your hand, gently separate the skin (slide your hand under) the two breasts and around the legs.
Mix together 4 tablespoons of the butter, the mustard, lemon peel, dried rosemary, 1 pinch of the salt and 4-5 grinds of fresh black pepper. Rub this mixture under the skin onto the breasts and legs using all of the mixture. Tie the legs together loosely and put on a plate and sprinkle the outside of the bird generously with more salt. It may look like a lot of salt, but this provides a dry brine. Place in the refrigerator uncovered for about 24 hours.
Remove the dry-brined bird from the refrigerator and let set at room temperature for about 40-60 minutes. Place the fresh rosemary sprigs inside the cavity and truss the bird so no parts will move around during cooking and stay tight to the body (provides even cooking.) Rub the bird with the remaining two tablespoons of soft butter. Sprinkle with salt, pepper and a little more dried rosemary.
Prehead the oven or grill to approximately 375F-400F degrees. Place the bird on a rotisserie spit or on a rack with a backing tray or pan underneath. Roast the bird until it is nicely browned and the meat thermometer reads 170-175F degrees when inserted into the the thickest part of the thigh. Remove and let rest for 20 minutes before caring and serving.
1 Guinea fowl/hen
6 tablespoons butter, room temperature
1 tablespoon Dijon mustard
pinch of grated fresh or dried lemon peel
dried rosemary, finely chopped
course salt, about 2 tablespoons total
freshly ground pepper
fresh rosemary springs
butchers twine (for binding)
Instructions
24 hours in advance, open the package (thawed if previously frozen) of the bird and wash and pat dry inside and out. Using your hand, gently separate the skin (slide your hand under) the two breasts and around the legs.
Mix together 4 tablespoons of the butter, the mustard, lemon peel, dried rosemary, 1 pinch of the salt and 4-5 grinds of fresh black pepper. Rub this mixture under the skin onto the breasts and legs using all of the mixture. Tie the legs together loosely and put on a plate and sprinkle the outside of the bird generously with more salt. It may look like a lot of salt, but this provides a dry brine. Place in the refrigerator uncovered for about 24 hours.
Remove the dry-brined bird from the refrigerator and let set at room temperature for about 40-60 minutes. Place the fresh rosemary sprigs inside the cavity and truss the bird so no parts will move around during cooking and stay tight to the body (provides even cooking.) Rub the bird with the remaining two tablespoons of soft butter. Sprinkle with salt, pepper and a little more dried rosemary.
Prehead the oven or grill to approximately 375F-400F degrees. Place the bird on a rotisserie spit or on a rack with a backing tray or pan underneath. Roast the bird until it is nicely browned and the meat thermometer reads 170-175F degrees when inserted into the the thickest part of the thigh. Remove and let rest for 20 minutes before caring and serving.
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