Normandy-Style Roast Guinea Hens Normandy-Style Roast Guinea Hens

Normandy-Style Roast Guinea Hens 150 Image by: Normandy-Style Roast Guinea Hens 150 Author: Canadian Living

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



Mix 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
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Normandy-Style Roast Guinea Hens