| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry, Michael’s p |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Cider vinegar |
| 1/2 |
c |
Dry white wine |
| 2 |
tb |
Dried thyme |
| 1 |
tb |
Dried rosemary |
| 1 |
tb |
Dried oregano |
| 3 |
|
Cloves garlic, finely chopped |
| 2 |
tb |
Honey |
| 1 |
ts |
Salt |
| 1 |
ts |
Cracked black pepper |
| 3 |
|
Bay leaves |
| 1 |
|
Guinea hen, 3 1/2 to 4 pounds |
| 2 |
tb |
Olive oil |
INSTRUCTIONS
MARINADE
Combine all of the marinade ingredients in a bowl. Place the guinea hen in
a large, deep bowl, pour the marinade over and inside the hen, cover the
bowl, and marinate, refrigerated, overnight, turnin g occasionally to
ensure that all parts of the bird are covered.
Preheat oven to 375 degrees. Remove the hen from the marinade. Reserve the
marinade. Put the hen in a roasting pan and brush with 2 tablespoons of
olive oil. Turn the hen breastside down in the pan a nd roast for 20
minutes. After 20 minutes, turn the hen onto its back, decrease the oven
temperature to 325 degrees, and roast for 1 hour.
While the hen is roasting, place the reserved marinade in a saucepan, bring
to a boil, and reduce to approximately 1/4 cup. When the hen has 15 minutes
left to cook, pour the reduced marinade over th e hen and return it to the
oven for its final 15 minutes of cooking.
Remove from the oven, and let the hen rest for 10 or 15 minutes before
dividing into serving portions.
>From Michael's Place Show #ML1A27
Recipe by: Michael Lomonaco Posted to MC-Recipe Digest V1 #579 by "Master
Harper Gaellon" <gaellon@inch.com> on Apr 19, 1997
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