| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New, Text, Import |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive Oil |
| 1/2 |
c |
Minced Shallots Or Green Onions |
| 2 |
tb |
Minced Garlic |
| 4 |
oz |
Unsalted Butter, softened |
| 1/2 |
ts |
Each Ground Cinnamon And Cumin |
| 1 1/2 |
tb |
Pure Medium Chile Powder, <<OR>> |
| 1 |
ts |
Hot Chipotle Powder |
| 2 |
tb |
Minced Cilantro And/Or Parsley |
| 1 |
tb |
Fresh Lemon Juice |
|
|
Salt And Freshly Ground Pepper To Taste |
INSTRUCTIONS
In a small saute pan add olive oil, shallots and garlic and saute over
moderate heat until soft but not brown. Remove and cool.
In a mixing bowl blend together the butter, cinnamon, cumin, chile powder,
cooled shallot mixture, herbs, lemon juice and salt and pepper to taste.
Loosen skin around breast and legs of Guinea Hen and with your fingers
spread on layer of chile butter under skin. Be careful not to tear skin.
Rub any remaining chile butter on hen and place breast side down on a
roasting rack in a pan.
Place in a preheated 450 degree oven for 20 minutes.
Turn breast side up, reduce temperature to 350 degrees and continue to
roast hen, basting with pan juices frequently (add a little white wine if
desired). Roast for an additional 35 to 40 minutes or until a meat
thermometer inserted into a fleshy part of the thigh registers 165 degrees.
Transfer to a cutting board and let stand, covered loosely with foil, for
10 minutes before carving.
Yield: 4 servings
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe by: JOHN ASH SHOW #JA9761 Posted to MC-Recipe Digest V1 #522 by Bill
Spalding <billspa@icanect.net> on Mar 19, 1997
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