Stuffed Guinea Hen Recipes

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STUFFED GUINEA HEN



Stuffed Guinea Hen image

Provided by Laura Calder

Categories     Barbeque,bbq,chicken,Citrus,dinner,grill,Hot and Spicy,lunch,Main,North American

Yield 8 servings

Number Of Ingredients 10

2 guinea hens, about 2 pounds/1 kg each, boned
1 pinch Salt and pepper
¼ cup butter
1 small onion, minced
2 clove garlic, minced
½ cup dried baguette crumbs
½ cup chopped dried figs
3 Tbsp Cognac
1 tsp chopped thyme
6 slices Prosciutto, or bacon

Steps:

  • Prepare the hens: Remove the dark meat from the legs and chop it very finely. Lay the main part of the bird flat, skin side down. There will be a rough rectangle of skin with the two breasts and their smaller fillets attached at the top. Remove one small fillet and lay it between the breasts to fill the indentation. Use the other to fill any other gaps. Lay a piece of plastic over top, and pound the whole flat. Remove the plastic. Push the meat around a little, if you need to, to achieve and even square of white meat, roughly centered on the skin. Season with salt and pepper.
  • Make the stuffing: Heat 3 tablespoons of the butter and sauté the onion until soft. Add the garlic one minute. Remove to a bowl. Heat the remaining butter in the pan and toast the breadcrumbs. Add them to the onions. Stir in the figs, Cognac, and thyme. Season with salt and pepper.
  • Heat the oven to 325°F/160°C. Lay the bacon slices, slightly overlapping, on a piece of foil. Lay the bird on top, and season with salt and pepper. Spread over the stuffing, then roll into a log. Wrap in foil, twisting the ends to make a tight cylinder. Bake 30 minutes. Remove the foil and return to the oven 10 minutes longer. Remove. Let rest 10 minutes before slicing to serve with watercress salad.

TRUFFLE-STUFFED GUINEA FOWL



Truffle-stuffed guinea fowl image

See what all the fuss about truffles is with this indulgent Sunday lunch or special occasion dish

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 2h

Number Of Ingredients 7

1 truffle
1 oven-ready guinea fowl
50g butter , softened
450g small potatoes , peeled
8 shallots , peeled and left whole
100g piece of bacon , diced
drizzle truffle oil

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Peel and very finely slice the truffle. Loosen the breast skin of the bird, smear most of the butter underneath, then place half the truffle slices under the skin. Heat the rest of the butter in a casserole dish, brown bird on all sides, place the bird, breast side up, in oven, then cook for 30 mins.
  • While the bird is roasting, tip the potatoes into a pan of water and bring to the boil. Tip in the shallots and bacon, simmer everything for 2 mins, then drain.
  • Remove bird from the oven and lift from the pan. Tip potatoes, shallots and bacon into the casserole dish and toss in the juices. Nestle the bird among the vegetables and return to oven for 30-40 mins. When the bird is done, remove from the oven to rest, but cook the vegetables for a further 15 mins. Scoop vegetables into a serving bowl and scatter with the rest of the truffle. Serve the bird with potatoes drizzled with truffle oil.

Nutrition Facts : Calories 644 calories, Fat 35 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 60 grams protein, Sodium 1.36 milligram of sodium

ROAST GUINEA HEN STUFFED WITH CHESTNUTS



Roast Guinea Hen Stuffed With Chestnuts image

Provided by Moira Hodgson

Categories     dinner, main course

Time 45m

Yield 2 servings

Number Of Ingredients 11

1 guinea hen (or pheasant or small chicken)
1/2 pound chestnuts
1/2 cup white bread crumbs
1/4 cup milk
1 tablespoon butter
1 stalk celery, finely chopped
1 small onion, finely chopped
1 clove garlic, minced
1/2 teaspoon thyme
Coarse salt and freshly ground pepper to taste
4 slices pancetta (or ordinary bacon)

Steps:

  • Wipe the guinea hen inside and out with paper towels. Hang in a cool place for two days or store, unwrapped, on a rack in the refrigerator.
  • With a sharp knife make a slit in each chestnut. Simmer the chestnuts for 10 minutes in water. Remove, and, wearing rubber gloves, slip off their outer and inner skins while the chestnuts are still hot.
  • Preheat oven to 375 degrees.
  • Soften the bread crumbs in the milk. Melt the butter in the skillet and cook the celery, onion and garlic until soft. Add the thyme.
  • Coarsely chop the chestnuts and add them to the skillet with the bread crumbs. Mix thoroughly and season with salt and pepper.
  • Stuff the cavity of the guinea hen with the mixture. Place the hen on the rack in the roasting pan and cover the breast with the pancetta. Roast for about 20 minutes or until cooked. Remove the bacon fat for the last 10 minutes to brown the breast.

Nutrition Facts : @context http, Calories 947, UnsaturatedFat 25 grams, Carbohydrate 77 grams, Fat 44 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 16 grams, Sodium 1101 milligrams, Sugar 6 grams, TransFat 0 grams

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.

STUFFED GUINEA HEN, SERVED ON A BED OF PASTINA WITH MORELS AND FRESH PEAS



Stuffed Guinea Hen, served on a Bed of Pastina with Morels and Fresh Peas image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 2 to 4 servings

Number Of Ingredients 22

2 tablespoons olive oil
6 tablespoons butter
1/4 cup minced shallots
2 tablespoons minced garlic
4 ounces fresh morels, trimmed
1 cup pastina
2 cups chicken or vegetable stock, heated
2 sprigs of thyme
1 bay leaf
1 cup fresh peas
1/4 cup freshly grated Parmesan
Salt and pepper
1 guinea hen, split in half
4 ounces goat cheese
2 tablespoons thinly sliced black truffles
Salt and pepper
1/4 cup olive oil
2 sprigs thyme
2 sprigs tarragon
1/2 cup vermouth
1/2 cup chicken stock
4 tablespoons butter

Steps:

  • Prepare the pastina with morels and fresh peas. In a medium skillet, heat the olive oil and 4 tablespoons of butter. Add the shallots and garlic, and saute until soft and glossy. Do not brown.
  • Add the morels and saute for 1 to 2 minutes. Add the pastina and stir until well coated with the oil. Deglaze with the hot stock and continue to cook and stir until most of the liquid has been absorbed and pastina is al dente. Stir in the thyme and bay leaf.
  • Add the peas, and the remaining 2 tablespoons of butter. Stir in the grated Parmesan. Taste and adjust seasoning with salt and pepper. Transfer to a warm serving platter.
  • Preheat oven to 350 degrees F.
  • Prepare the Sauteed Stuffed Guinea Hen. Halve and bone the guinea hen, leaving the first wing joint attached to the breast.
  • In a small bowl, combine together the goat cheese and truffles.
  • Gently slip your fingers under the skin of each chicken breast and thigh, lifting it slightly. Divide the cheese-truffle mixture and stuff under the skin, patting down to distribute evenly.
  • Season with salt and pepper both sides. In a large skillet, add the olive oil. Over high heat, saute the chicken halves, skin side down, until golden and crisp, about 3 minutes. Turn the chicken skin side up and continue to cook another 2 minutes. Add the thyme and tarragon. Transfer to the oven and bake until done, about 6 to 8 minutes. Arrange the chicken on top of the platter of Pastina with Morels and Fresh Peas.
  • Deglaze the saute pan with the vermouth. Add the stock and reduce just until sauce thickens. Whisk in the butter, season with salt and pepper. Pour sauce over sauteed guinea hen.

STUFFED GUINEA HEN



Stuffed Guinea Hen image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 18

2 (2-pound) guinea hens, boned
Kosher salt and freshly ground black pepper
1/4 cup (4 tablespoons) butter
Handful slivered almonds, toasted
1 small onion, minced
2 cloves garlic, minced
1/2 cup dried baguette bread crumbs
1/2 cup chopped dried figs
3 tablespoons Cognac
1 teaspoon chopped fresh thyme
6 thin slices prosciutto, or bacon
Watercress Salad, for serving, recipe follows
4 generous handfuls watercress, stemmed
Extra-virgin olive oil
Champagne vinegar
Kosher salt and freshly ground black pepper
Handful slivered almonds, toasted
2 handfuls small green grapes

Steps:

  • To prepare the hens: Remove the dark meat from the legs and chop it very finely. Lay the main part of each bird flat, skin-side down. There will be a rough rectangle of skin with the two breasts and their smaller fillets attached at the top. Remove one small fillet and lay it between the breasts to fill the indentation. Use the other to fill any other gaps. Lay a piece of plastic over top, and pound the whole flat. Remove the plastic. Push the meat around a little, if you need to, to achieve and even square of white meat, roughly centered on the skin. Season the hens with salt, and pepper. To make the stuffing: Heat 3 tablespoons of the butter, and saute the onion until soft. Add the garlic and saute for 1 minute more. Remove the onion mixture to a bowl. Heat the remaining butter in the pan, and toast the bread crumbs. Add them to the onions. Stir in the figs, Cognac, and thyme. Season the mixture with salt, and pepper.
  • Preheat the oven to 325 degrees F.
  • Lay the prosciutto slices, slightly overlapping, on a piece of foil. Lay 1 bird on top, and season with salt, and pepper. Spread over the half the stuffing, and then roll into a log. Wrap in foil, twisting the ends to make a tight cylinder. Repeat with the other hen. Bake 30 minutes. Remove the foil, and return to the oven 10 minutes longer. Remove. Let rest 10 minutes before slicing to serve with Watercress Salad.
  • In a medium bowl, toss the greens with the oil, vinegar, salt, and pepper, to taste. Arrange on a serving platter and scatter over the almonds and grapes. Serve.

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