A traditional roasting with apples and Calvados and generous amounts of cream and butter bring out the best in a guinea hen.
- Portion size 6 servings
- Credits : Canadian Living Magazine: January 2008
- 1 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 guinea hens about 4-1/4 lb/2.125 kg total
- 2 bay leaves
- 6 sprigs fresh thyme or 1 tsp/5 ml dried
- 2 apples halved and thinly sliced
- 1 onion thinly sliced
- 1/3 cup butter
- 1/4 cup Calvados
- 1/4 cup brandy
- 1/2 cup sodium-reduced chicken stock
- 1/3 cup whipping cream
MethodMix salt with pepper; sprinkle about one-third inside hens. Divide bay leaves and thyme between cavities. Mix apples with onion; place handful inside each hen, setting remaining mixture aside. Skewer opening closed; tie legs together and tuck wings under back.
In large ovenproof skillet, melt butter over medium heat; brown hens all over, about 12 minutes. Transfer to plate.
Add remaining apple mixture to pan; top with hens, breast side up. Sprinkle with remaining salt mixture. Roast in 375°F (190°C) oven, basting every 10 minutes, for 1 to 1-1/4 hours or until thermometer inserted in thickest part of thigh reads 185°F (85°C). Untie and add contents of cavities to skillet. Transfer hens to serving platter; keep warm.
Place skillet over medium-high heat; cook until almost no liquid remains. Add Calvados; holding at arm's length away, ignite liquid. Let flames die. Stir in stock; cook until reduced by half. Stir in cream; bring to boil. Strain through sieve, pressing on solids. Serve with hens.
Nutritional facts Per each of 6 servings: about
- Sodium 890 mg
- Protein 67 g
- Calories 620.0
- Total fat 33 g
- Cholesterol 253 mg
- Saturated fat 14 g
- Total carbohydrate 8 g
- Iron 18.0
- Folate 6.0
- Calcium 5.0
- Vitamin A 19.0
- Vitamin C 7.0