Herb Roasted Guinea Hen With Mushrooms 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.

GUINEA FOWL WITH WILD MUSHROOMS

Steps:

• Pre-heat the oven to 200C/400F/Gas 6.
• Place the thyme and garlic inside the guinea fowl and season inside and out.
• Heat two tablespoons of the oil in a roasting tin in the oven. Place the guinea fowl on its side in the tin and roast for 10 minutes.
• Turn the guinea fowl on to its other side and continue to roast for another 10 minutes. Turn the guinea fowl breast-side up, lower the oven temperature to 180C/350F/Gas 4, and roast for 20 minutes.
• Remove the guinea fowl from the oven, transfer to a clean dish, cover with foil and allow to rest for 15 minutes. To make the sauce, pour the fat from the roasting pan and deglaze the pan with Madeira or port. Tip the juices into a saucepan and add the stock. Boil until reduced by half.
• Heat a large frying pan over a high heat, add the remaining oil and fry the mushrooms with a little salt for 3-4 minutes. Tip onto a roasting tray.
• Cut the legs off the guinea fowl and place on the roasting tray with the mushrooms. Cut down the side of the breastbone and remove the breasts. Place on the roasting tray.
• To serve, warm the mushrooms and guinea fowl in the oven for 3-4 minutes. Meanwhile, bring the sauce to the boil, then whisk in the butter and herbs. Season to taste.
• Heat a frying pan until hot. Add butter and the cabbage. Stir fry until wilted season with salt, pepper and nutmeg.
• Place a little cabbage and some mushrooms on each warmed plate. Top with the guinea fowl and pour over the sauce.

HERB-ROASTED GUINEA HEN WITH MUSHROOMS

Steps:

• At least 4 hours (and as much as 24 hours) before cooking, cut down along both sides of the backbone of the guinea hen and remove it. Rinse the hen in cold running water and pat dry with paper towels. Sprinkle both sides of the hen with 1 tablespoon salt and all the herbs, rubbing them allover the bird. Lay the hen flat on a plate, cover loosely with waxed paper, and refrigerate.
• When you are ready to cook the guinea hen, preheat the oven to 450°F.
• Brush most of the salt and herbs off the guinea hen and pat dry with paper towels. Lay the hen, skin side up, on a rack in a roasting pan and brush the skin with a little olive oil. Pour the water into the pan. Roast until skin is crispy and well browned, about 1 hour. Remove from the oven, transfer the hen to a plate, and let rest for 10 minutes.
• About 15 minutes before the hen is ready to remove from the oven, melt the butter in a skillet over medium heat. Add the leeks, sprinkle with salt and pepper, and cook, stirring often, until soft, about 10 minutes. Add the mushrooms and cook, stirring occasionally, until they are soft and most of the juices they release have been reabsorbed, about 10 minutes.
• Remove the rack from the roasting pan and put the pan on the stove top over medium heat. Add the port and deglaze the pan, stirring with a wooden spoon to loosen any browned bits stuck to the bottom. Pour the deglazed pan juices into the skillet holding the mushroom mixture and stir to mix well.
• Spoon the mushroom mixture onto a serving platter. Cut the hen into serving pieces, arrange the pieces on top of the mushrooms, and serve.

ROASTED GUINEA HENS WITH WHOLE-GRAIN MUSTARD AND HERBS

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.

HERB-STUFFED ROASTED CORNISH HENS

Steps:

• Preheat oven to 375°. Gently lift skin from hen breasts and place sage leaves under skin. Place lemon wedges and a third of the onions in the cavities. Tuck wings under hens; tie legs together. Place in a small greased roasting pan. , Combine butter, oil, lemon juice and garlic; spoon half of mixture over hens. Sprinkle with salt and pepper., Bake 30 minutes. Add potatoes and remaining onions to pan. Brush hens with remaining butter mixture. Bake until a thermometer inserted in thickest part of thigh reads 170°-175° and potatoes are tender, 40-45 minutes longer., Remove hens to a serving platter. Stir potatoes and onions to coat with pan drippings. Serve with hens.

HERB-ROASTED MUSHROOMS

Steps:

• Cut mushrooms into quarters; place in a large bowl. Add oil, herbs, salt and pepper; toss to combine. Place on two 15x10x1-in. baking pans coated with cooking spray., Bake, uncovered, at 425° for 9-11 minutes or until tender. Transfer to a bowl. Drizzle with vinegar; toss to coat.

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.