Roasted Guinea Hen with Chile Butter

Roasted Guinea Hen with Chile Butter
Recipe type: Wild Game
Serves: 4
  • 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
  1. In a small saute pan add olive oil, shallots and garlic and saute over moderate heat until soft but not brown. Remove and cool.
  2. In a mixing bowl blend together the butter, cinnamon, cumin, chile powder, cooled shallot mixture, herbs, lemon juice and salt and pepper to taste.
  3. 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.
  4. 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.
  5. 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).
  6. 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.
  7. This recipe yields 4 servings.
  8. 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.
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