Best 5 Best Guinea Hen Recipes

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Are you searching for an unforgettable and delectable dish that will make your next meal an extraordinary experience? Look no further than the irresistible guinea hen, a culinary treasure with an abundance of unique flavors and health benefits. Embark on a gastronomic journey as we unveil the best recipe for cooking guinea hen, a versatile delicacy that promises to tantalize your taste buds and leave you craving for more. With its succulent meat and crisp skin, this remarkable bird offers a symphony of textures and flavors that will elevate any occasion. Join us as we explore the secrets of crafting the perfect guinea hen dish, transforming an ordinary meal into an extraordinary culinary masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED GUINEA HEN



Roasted Guinea Hen image

Provided by Amanda Hesser

Categories     dinner, weekday, sauces and gravies, main course

Time 1h

Yield Enough for 2 for dinner and lunch the next day

Number Of Ingredients 7

1 guinea hen, about 4 pounds, rinsed and patted dry (if you have the time, place on a baking rack, uncovered, in the refrigerator for 24 hours)
4 teaspoons olive oil
3/4 teaspoon coarse sea salt
1/2 teaspoon coarsely ground black pepper
2 tablespoons fresh thyme leaves
3 cloves garlic, skin left on and lightly crushed
1 cup chicken broth

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.

ROAST GUINEA HEN



Roast Guinea Hen image

Many people raise Guineas now, making them available for a wider range of people than hunters. This fowl is good with nearly any stuffing you might wish. One might use wild rice stuffing, chestnut stuffing or the old standby sage stuffing for good effect. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Poultry

Time 2h15m

Yield 2 serving(s)

Number Of Ingredients 3

1 guinea fowl, cleaned and washed
1/4 lb salt pork
prepared stuffing (your choice)

Steps:

  • Preheat oven to 350°F.
  • Wash hen and lard with salt pork.
  • Fill with stuffing of your choice.
  • Close opening and truss.
  • Place breast-side down in an uncovered roasting pan.
  • Place in oven for an hour, then turn breast-side up and cook until tender, about one more hour, basting every half hour.

Nutrition Facts : Calories 424.5, Fat 45.7, SaturatedFat 16.7, Cholesterol 48.8, Sodium 808.1, Protein 2.9

FIVE-SPICE ROASTED GUINEA HENS



Five-Spice Roasted Guinea Hens image

Categories     Ginger     Leafy Green     Roast     Sauté     Steam     Spice     Anise     Gourmet

Yield Serves 8

Number Of Ingredients 16

3 tablespoons five-spice powder*
4 tablespoons vegetable oil
four 2 1/2-pound guinea hens,** rinsed and patted dry
For the sauce
1 cup dry white wine
the zest of 1 1/2 navel oranges, removed in strips with a vegetable peeler
eight 1/4-inch-thick slices of fresh gingerroot, crushed lightly with the flat side of a large knife
3 whole star anise*
2 1/2 cups chicken broth
1/2 cup water
3 tablespoons soy sauce
2 tablespoons cornstarch, dissolved in 2 tablespoons cold water
For steamed broccoli rabe as an accompaniment:
2 1/2 pounds broccoli rabe (available at specialty produce markets and some supermarkets) or choi sum (Chinese flowering cabbage, available at Asian markets)
*available at Asian markets, specialty foods shops, and some supermarkets
**available at some butcher shops

Steps:

  • In a small bowl stir together the five-spice powder and 2 tablespoons of the oil, rub the mixture on the guinea hens, and season the hens with salt. In a large heavy skillet heat the remaining 2 tablespoons oil over moderately high heat until it is hot but not smoking and in it brown the hens lightly, 1 at a time. Arrange the browned hens, breast side down, in 2 roasting pans and roast them in a preheated 350°F. oven, switching the pans from one rack to the other after 30 minutes, for 50 minutes to 1 hour, or until a meat thermometer inserted in the fleshy part of the thigh registers 170°F. Transfer the hens to a cutting board and let them stand, covered loosely with foil, for 15 minutes.
  • Make the sauce while the hens are standing:
  • Skim the fat from the pan juices, divide the wine between the pans, and deglaze the pans over high heat, scraping up the brown bits. Transfer the mixture to a large saucepan, add the zest, the gingerroot, and the star anise, and boil the mixture until the liquid is reduced to about 1/3 cup. Add the broth, the water, and the soy sauce and cook the mixture at a slow boil for 5 minutes. Stir the cornstarch mixture, stir it into the zest mixture, and simmer the sauce for 2 minutes. Strain the sauce through a fine sieve into a saucepan and keep it warm.
  • Carve the guinea hens, divide the broccoli rabe among 8 heated plates, and arrange the meat on it. Spoon some of the sauce over each serving and serve the remaining sauce separately.
  • To make steamed broccoli rabe:
  • Trim and discard any yellow or coarse leaves and the tough stem ends from the broccoli rabe and wash the broccoli rabe well in several changes of cold water. In a steamer set over boiling water steam the broccoli rabe, covered, for 4 to 5 minutes, or until the stems are tender.

GUINEA HEN WITH BACON, CABBAGE, AND APPLES



Guinea Hen with Bacon, Cabbage, and Apples image

Apples and cabbage get cooked with white wine and the savory juices from the roasting pan to create an irresistible bed on which this succulent game bird rests.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 9

2 small heads savoy cabbage
1 guinea hen, about 3 pounds
Salt and freshly ground black pepper
14 thin slices bacon
1 tablespoon plus 1 teaspoon unsalted butter
2 apples, cored and cut into eighths
1/2 teaspoon sugar
1 cup dry white wine
1/2 cup Brown Game Stock or chicken stock

Steps:

  • Remove tough outer leaves from cabbage. Trim large ribs and shred cabbage coarsely. Blanch for 1 minute in a pot of salted boiling water. Drain, and set aside.
  • Preheat oven to 375 degrees. Wash hen and pat dry. Season inside and out with salt and pepper. Starting at the neck, lay 10 overlapping slices of bacon over breast of bird.
  • To truss bird, place it breast side up with legs pointing toward you. Tuck wing tips underneath body. Cut off at least 36 inches of kitchen string. Pass center of string underneath wings and body below neck cavity. Holding string ends in either hand, pull toward you so that string runs between body and thighs. Cross strings underneath tailbone; pull up, catching legs and crossing them. Cross string over legs, pulling to secure. Loop strings around legs again, and tie in a knot on top.
  • Melt 1 tablespoon butter, and brush on legs and skin. Roast bird on rack in roasting pan for 1 hour, basting occasionally, until legs are a little loose when you shake them.
  • Transfer bird to a plate, and cover with foil. Pour off and discard fat from pan; place pan on stove over medium heat. Cut remaining bacon into 1/2-inch squares, and cook until crisp. Drain on paper towel. Pour off and discard fat from pan.
  • Melt 1 teaspoon butter in a saute pan. Place apples in pan, and cook over medium heat for about 2 minutes. Sprinkle with sugar, and continue cooking until apples are golden brown and softened, about 10 minutes.
  • Add wine and stock to roasting pan. Bring to a boil, and stir over medium heat, scraping up brown bits. Allow liquid to reduce slightly. Add cabbage and season to taste. Stir, and cook over medium heat for about 5 minutes. Add bacon and apples, and remove from heat.
  • Spoon cabbage and apples onto a platter. Place bird, whole or carved, on top. Serve.

ROASTED GUINEA HENS WITH WHOLE-GRAIN MUSTARD AND HERBS



Roasted Guinea Hens with Whole-Grain Mustard and Herbs image

Provided by Daniel Boulud

Categories     Chicken     Game     Garlic     Herb     Mustard     Potato     Poultry     Roast     Christmas     Valentine's Day     Dinner     Fall     Winter     Anniversary     Shallot     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 13

8 garlic cloves, each halved lengthwise and germ removed if green
1 lb fingerling potatoes or small boiling potatoes
1 bay leaf (not California)
3/4 stick (6 tablespoons) unsalted butter, softened
2 1/2 tablespoons whole-grain mustard
1 tablespoon chopped fresh chives
2 (2 1/2-lb) guinea hens or 2 (2 1/2- to 3-lb) free-range chickens
4 large sprigs fresh thyme, leaves and stems separated
4 sprigs fresh tarragon, leaves and stems separated
4 sprigs fresh flat-leaf parsley, leaves and stems separated
2 tablespoons extra-virgin olive oil
6 medium shallots (1/2 lb), lobes separated if necessary
1/2 cup low-sodium chicken broth

Steps:

  • Cook garlic and potatoes:
  • Fill a 3-quart saucepan halfway with water and bring to a boil. Add garlic and simmer 5 minutes. Remove garlic with a slotted spoon and reserve. Add potatoes to water with bay leaf and salt to taste, then simmer, covered, 10 minutes (potatoes will not be fully cooked). Cool potatoes in hot water, uncovered, then drain and peel.
  • Make mustard butter and prepare hens while potatoes are cooling:
  • Put a 17- by 11-inch roasting pan in middle of oven and preheat oven to 425°F.
  • Melt 1 tablespoon butter and set aside. Mash together mustard, chives, remaining 5 tablespoons butter, and salt and pepper to taste. Reserve 1 tablespoon mustard butter for sauce.
  • Remove excess fat from cavities and necks, then rinse hens and pat dry. Run your finger between skin and flesh of breast and legs of each hen to loosen skin (outsides of thighs are easier to access from neck end). Push mustard butter under skin and massage skin from outside to spread butter evenly over breast and legs. Season hens inside and out with salt and pepper and put half of herb stems in cavity of each bird. Tie legs together with kitchen string and close cavity with toothpicks.
  • Brush melted butter over hens.
  • Roast hens:
  • Remove roasting pan from oven and add oil, tilting to coat. Put hens in pan, breast sides up, and scatter potatoes and shallots around them. Roast hens, basting every 10 minutes with a brush and turning vegetables, 30 minutes. Scatter reserved garlic and thyme leaves around hens and roast, basting frequently and turning vegetables, until a thermometer inserted in thickest part of a thigh (without touching bone) registers 170°F and vegetables are tender, 20 to 30 minutes more (30 to 40 minutes more for chickens). Discard string and toothpicks from hens and transfer hens to a platter. Surround with vegetables and keep warm, loosely covered, while making sauce.
  • Make sauce:
  • Skim fat from pan juices and add chicken broth, then deglaze by boiling, scraping up brown bits, until reduced to about 1/2 cup. Pour sauce through a sieve into a sauceboat and stir in reserved tablespoon mustard butter with salt and pepper to taste.
  • Chop tarragon and parsley leaves and scatter over hens and vegetables. Serve with sauce.

Tips:

  • Brine the guinea hen: Brining helps to tenderize the meat and keep it moist during cooking. You can brine the guinea hen in a simple solution of water, salt, and sugar for several hours or overnight.
  • Use a flavorful marinade: Marinating the guinea hen in a flavorful mixture of herbs, spices, and liquids will help to infuse it with flavor. You can use a variety of marinades, such as a citrus-based marinade, a herb-based marinade, or a yogurt-based marinade.
  • Roast the guinea hen at a high temperature: Roasting the guinea hen at a high temperature will help to create a crispy skin and juicy meat. The ideal roasting temperature for guinea hen is around 425 degrees Fahrenheit.
  • Baste the guinea hen frequently: Basting the guinea hen with its own juices or a flavorful liquid will help to keep it moist and prevent it from drying out. You should baste the guinea hen every 20-30 minutes during cooking.
  • Let the guinea hen rest before carving: Letting the guinea hen rest for 10-15 minutes before carving will help to redistribute the juices and make it easier to carve.

Conclusion:

Guinea hen is a delicious and versatile bird that can be cooked in a variety of ways. By following these tips, you can ensure that your guinea hen is cooked to perfection and enjoyed by all. Whether you are roasting, grilling, or frying guinea hen, there are a few key things to keep in mind. First, guinea hen should be cooked to an internal temperature of 165 degrees Fahrenheit. Second, guinea hen can be dry, so it is important to brine or marinate it before cooking. Third, guinea hen has a delicate flavor, so it is important to use flavorful seasonings and herbs. Finally, guinea hen is a great source of protein and nutrients, making it a healthy and delicious addition to your diet.

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