Roast Guinea Hen With Grilled Radicchio Recipes

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ROAST GUINEA HEN WITH GRILLED RADICCHIO



Roast Guinea Hen with Grilled Radicchio image

Provided by David Tanis

Categories     dinner, weekday, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 8

1 guinea hen, about 4 pounds
Salt and pepper
6 garlic cloves, roughly chopped
2 tablespoons roughly chopped rosemary
1 large lemon, thinly sliced
3 strips pancetta or bacon, optional
1 large head radicchio
Olive oil

Steps:

  • Heat oven to 400 degrees. Pat guinea hen dry and season generously inside and out with salt and pepper. Put garlic, rosemary and lemon slices inside the bird's cavity. Tie legs together. Leave at room temperature for at least an hour (or refrigerate overnight and bring to room temperature).
  • Put a rack in a roasting pan, and place bird on its side on the rack. Drape pancetta strips, if using, over bird. Roast, uncovered, for 20 minutes, then turn the bird on its other side and roast 20 minutes more. (Remove and reserve pancetta when crisp, about 20 minutes into roasting. Chop and sprinkle over for final garnish.) Turn the bird breast side up and roast for a final 20 minutes, or until juice run clear when thickest part of the thigh is probed. Baste well with pan juices at each stage. Let rest in a warm place at least 15 minutes before carving. Spoon pan juices over the meat.
  • For the grilled radicchio, place a stove top grill over medium-high heat. Cut radicchio into 8 wedges. Season with salt and pepper and paint lightly with olive oil. Grill wedges for 3 to 4 minutes per side, until well colored and crisped. Alternatively, grill radicchio under the broiler.

Nutrition Facts : @context http, Calories 682, UnsaturatedFat 20 grams, Carbohydrate 6 grams, Fat 32 grams, Fiber 1 gram, Protein 89 grams, SaturatedFat 8 grams, Sodium 1216 milligrams, Sugar 1 gram

ROASTED GUINEA HEN WITH LEMON-THYME PAN SAUCE AND BRUSSELS SPROUTS WITH SERRANO HAM



Roasted Guinea Hen with Lemon-Thyme Pan Sauce and Brussels Sprouts with Serrano Ham image

Provided by Bobby Flay

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 15

1 cup fresh lemon juice
1 lemon, zested and coarsely chopped, plus 2 teaspoons finely grated lemon rind
2 shallots, coarsely chopped, plus 2 shallots, finely diced
1/2 olive oil, plus 1/4 cup
8 sprigs fresh thyme, plus 1 tablespoon fresh thyme leaves
2 (2 pound) guinea hen, rinsed well with cold water and patted dry
Salt and freshly ground pepper
1 cup dry white wine
4 cups homemade chicken stock
1 lemon, peeled and segmented
Roasted Brussels Sprouts with Serrano Ham, recipe follows
4 tablespoons olive oil
1/2 pound slab Serrano ham, cut into 1/2-inch dice
1 pound Brussels sprouts, trimmed
Salt and freshly ground pepper

Steps:

  • Combine lemon juice, rind, shallot, 1/2 cup olive oil, and thyme in a large baking dish. Add hens and rub with the marinade, inside and out. Cover and marinate in the refrigerator for at least 1 hour, or up to 4. Remove from marinade, wipe any excess marinade off, and season with salt and pepper. Preheat oven to 375 degrees F. Heat 2 tablespoons of the oil in 2 separate saute pans over medium-high heat. Sear the hens in separate pans until golden brown on all sides. Transfer the hens to a large roasting pan and roast in the oven for 45 to 50 minutes or until cooked through. Remove the hens to a platter and let rest. Place the roasting pan over 2 burners on top of the stove set at medium-high heat. Degrease the pan leaving only 2 tablespoons of the drippings. Add the minced shallots to the roasting pan and cook until lightly golden brown. Add the wine and cook until reduced. Add the stock, lemon segments, and finely grated zest and cook until reduced by half. Add the 1 tablespoon thyme and season with salt and pepper, to taste. Serve with Roasted Brussels Sprouts with Serrano Ham.
  • Preheat oven to 400 degrees F. Heat 1 tablespoon of oil in a medium saute pan over medium-high heat. Add the ham and cook until golden brown and crisp. Remove with a slotted spoon to a plate lined with paper towels. Toss the Brussels sprouts with the remaining oil and place in a medium roasting pan and season with salt and pepper, to taste. Roast until just cooked through, about 20 minutes. Add the ham and stir to combine.

ROASTED GUINEA HENS WITH WHOLE-GRAIN MUSTARD AND HERBS



Roasted Guinea Hens with Whole-Grain Mustard and Herbs image

Provided by Daniel Boulud

Categories     Chicken     Game     Garlic     Herb     Mustard     Potato     Poultry     Roast     Christmas     Valentine's Day     Dinner     Fall     Winter     Anniversary     Shallot     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 13

8 garlic cloves, each halved lengthwise and germ removed if green
1 lb fingerling potatoes or small boiling potatoes
1 bay leaf (not California)
3/4 stick (6 tablespoons) unsalted butter, softened
2 1/2 tablespoons whole-grain mustard
1 tablespoon chopped fresh chives
2 (2 1/2-lb) guinea hens or 2 (2 1/2- to 3-lb) free-range chickens
4 large sprigs fresh thyme, leaves and stems separated
4 sprigs fresh tarragon, leaves and stems separated
4 sprigs fresh flat-leaf parsley, leaves and stems separated
2 tablespoons extra-virgin olive oil
6 medium shallots (1/2 lb), lobes separated if necessary
1/2 cup low-sodium chicken broth

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.

ROAST GUINEA HEN



Roast Guinea Hen image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 12

1/2 cup cider vinegar
1/2 cup dry white wine
2 tablespoons dried thyme
1 tablespoon dried rosemary
1 tablespoon dried oregano
3 cloves garlic, finely chopped
2 tablespoons honey
1 teaspoon salt
1 teaspoon cracked black pepper
3 bay leaves
One 3 1/2 to 4 pound guinea hen
2 tablespoons olive oil

Steps:

  • 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, turning 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 and 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 the 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.

ROASTED GUINEA HEN



Roasted Guinea Hen image

Provided by Amanda Hesser

Categories     dinner, weekday, sauces and gravies, main course

Time 1h

Yield Enough for 2 for dinner and lunch the next day

Number Of Ingredients 7

1 guinea hen, about 4 pounds, rinsed and patted dry (if you have the time, place on a baking rack, uncovered, in the refrigerator for 24 hours)
4 teaspoons olive oil
3/4 teaspoon coarse sea salt
1/2 teaspoon coarsely ground black pepper
2 tablespoons fresh thyme leaves
3 cloves garlic, skin left on and lightly crushed
1 cup chicken broth

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.

FIVE-SPICE ROASTED GUINEA HENS



Five-Spice Roasted Guinea Hens image

Categories     Ginger     Leafy Green     Roast     Sauté     Steam     Spice     Anise     Gourmet

Yield Serves 8

Number Of Ingredients 16

3 tablespoons five-spice powder*
4 tablespoons vegetable oil
four 2 1/2-pound guinea hens,** rinsed and patted dry
For the sauce
1 cup dry white wine
the zest of 1 1/2 navel oranges, removed in strips with a vegetable peeler
eight 1/4-inch-thick slices of fresh gingerroot, crushed lightly with the flat side of a large knife
3 whole star anise*
2 1/2 cups chicken broth
1/2 cup water
3 tablespoons soy sauce
2 tablespoons cornstarch, dissolved in 2 tablespoons cold water
For steamed broccoli rabe as an accompaniment:
2 1/2 pounds broccoli rabe (available at specialty produce markets and some supermarkets) or choi sum (Chinese flowering cabbage, available at Asian markets)
*available at Asian markets, specialty foods shops, and some supermarkets
**available at some butcher shops

Steps:

  • In a small bowl stir together the five-spice powder and 2 tablespoons of the oil, rub the mixture on the guinea hens, and season the hens with salt. In a large heavy skillet heat the remaining 2 tablespoons oil over moderately high heat until it is hot but not smoking and in it brown the hens lightly, 1 at a time. Arrange the browned hens, breast side down, in 2 roasting pans and roast them in a preheated 350°F. oven, switching the pans from one rack to the other after 30 minutes, for 50 minutes to 1 hour, or until a meat thermometer inserted in the fleshy part of the thigh registers 170°F. Transfer the hens to a cutting board and let them stand, covered loosely with foil, for 15 minutes.
  • Make the sauce while the hens are standing:
  • Skim the fat from the pan juices, divide the wine between the pans, and deglaze the pans over high heat, scraping up the brown bits. Transfer the mixture to a large saucepan, add the zest, the gingerroot, and the star anise, and boil the mixture until the liquid is reduced to about 1/3 cup. Add the broth, the water, and the soy sauce and cook the mixture at a slow boil for 5 minutes. Stir the cornstarch mixture, stir it into the zest mixture, and simmer the sauce for 2 minutes. Strain the sauce through a fine sieve into a saucepan and keep it warm.
  • Carve the guinea hens, divide the broccoli rabe among 8 heated plates, and arrange the meat on it. Spoon some of the sauce over each serving and serve the remaining sauce separately.
  • To make steamed broccoli rabe:
  • Trim and discard any yellow or coarse leaves and the tough stem ends from the broccoli rabe and wash the broccoli rabe well in several changes of cold water. In a steamer set over boiling water steam the broccoli rabe, covered, for 4 to 5 minutes, or until the stems are tender.

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