12805 English Roast Guinea Hens with Bacon and Mushrooms Makes 4 servings\ Wed Aug 06 07:57:41 -0700 2008 Tue Feb 03 10:08:19 -0800 2009 Licensed http://www.chow.com/recipes/12805 Tue, 03 Feb 2009 18:08:19 GMT Like partridge, pheasant, quail, and certain other game birds, guinea hen (or guinea fowl) tends to be dry and thus requires either barding (wrapping with some form of fat) or moist cooking, techniques that were perfected in English cookery centuries ago. As anyone knows who's ever ordered roast guinea hen at Rule's, Shepherd's, or other classic English restaurants in London, the dark, pleasantly gamy fowl is one of the most succulent on earth when combined with smoky bacon, currant jelly, and vegetables. Although you might find fresh birds at the most upscale butchers and markets, most in this country are frozen and perfectly acceptable. You can also prepare a large chicken in this manner, though the flavor cannot hold a candle to that of guinea hen. Also, if you can't find English or Irish bacon, use a good streaky one that has been lightly smoked.

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  • Preheat the oven to 350°F.
  • In a medium baking pan, heat the butter and olive oil over moderate heat, add the guinea hens, and brown on all sides. Cover the pan, roast the hens about 20 minutes, and transfer them to a plate.
  • Add the bacon, onion, and mushrooms to the pan, stir over moderate heat till the vegetables are golden brown, about 8 minutes, and transfer to a plate. Add the wine, brandy, broth, and jelly to the pan, bring to a low boil, stirring, and cook till the sauce is reduced and thickened, about 20 minutes. Return the guinea hens, bacon, and vegetables to the pan and add salt and pepper. Bring to a boil, reduce the heat to low, cover, and simmer the hens till tender, about 25 minutes, basting them once or twice with the sauce.
  • To serve, cut the hens in half with a heavy knife or kitchen scissors and serve hot with the sauce.
    • ]]>     http://www.chow.com James Villas 50 Main 2 tablespoons butter

    ]]>     2 tablespoons olive oil

    ]]>     Two 2-pound dressed guinea hens

    ]]>     4 slices English or Irish bacon, chopped

    ]]>     1 large onion, finely chopped

    ]]>     ½ pound mushrooms, cut in half

    ]]>     1 cup dry red wine

    ]]>     2 tablespoons brandy

    ]]>     2½ cups chicken broth

    ]]>     3 tablespoons red currant jelly

    ]]>     Salt and freshly ground black pepper to taste

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