Roasted Guinea Hen with Chile Butter
Author: John Ash
Recipe type: Wild Game
- 2 Tablespoons olive oil
- 1/2 Cup minced shallots or green onions
- 2 Tablespoons minced garlic
- 4 ounces unsalted butter (1 stick); softened
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cumin
- 1 1/2 Tablespoons pure mild to medium chile powder, such as ancho or Chimayo (or use 1 teaspoon hot chipotle powder)
- 2 Tablespoons minced cilantro and/or parsley
- 1 Tablespoon fresh lemon juice
- salt, to taste
- freshly-ground black pepper, to taste
- 1 Guinea Hen
- 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.
- This recipe yields 4 servings.
- Recipe Source: JOHN ASH
Roasted Guinea Hen with Chile Butter shown here on a bed of roasted cherry tomatoes, with tomato coulis, fresh basil butter and chile butter sauce. The hen is cut up and served in an individual portion in this photo.