Roasted Guinea Hen with Herbs

6 Reviews
100% would make this recipe again

A Guinea hen is a small bird with a dark plumage, mottled with white spots. Originally from west Africa, it is now raised around the world and appreciated for its flavourful meat, that can replace chicken in many recipes. Since it is very lean, it is preferable to baste it before roasting.

This recipe is incompatible with your food profile

Preparation : 15 min Cooking : 1 h 30 min Standing : 5 min
340 calories/serving

Ingredients

1/4 cup butter, unsalted, at room temperature 55 g
2 sprigs rosemary, fresh, finely chopped 10 g
1 tsp dried oregano 1 g
2 cloves garlic, finely chopped
1 tsp lemon juice, freshly squeezed 1/4 lemon
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 Guinea hen, whole 1.4 kg
1 onions, finely chopped 200 g
1/2 cup white wine [optional] 125 mL
1/2 cup chicken broth 125 mL

Method

  1. Preheat the oven to 205ºC/400ºF.
  2. In a small bowl, make a rub by mixing the butter together with the herbs, half of the garlic and lemon juice. Season with salt and pepper to taste. Coat the bird with the rub, sliding it between the skin and the flesh. Put the remaining garlic and half of the onion in the cavity of the bird then season the cavity with salt and pepper. Tie the legs together then transfer the bird to an ovenproof dish. Put the remaining onion around the bird, then pour in the broth and wine.
  3. Put in the middle of the oven and cook 15 min, then lower the temperature to 175ºC/350ºF and cook an additional 1 h 15 min. Turn the bird halfway through cooking and check that the environment stays humid (adding some water and basting the bird if needed). The bird is ready when its internal temperature, measured in the thickest part, has reached 82°C/180°F. To obtain a nicer and crispier skin, turn on the top broiler for the last 2-3 minutes.
  4. Let stand 5 min then serve.

Nutrition Facts Table

per 1 serving (280 g)

Amount

% Daily Value

Calories

340

Fat

14 g

21 %

Saturated 6.6 g
+ Trans 0.4 g

35 %

Cholesterol

160 mg

Sodium

160 mg

7 %

Carbohydrate

6 g

2 %

Fibre

1 g

4 %

Sugars

2 g

Net Carbs

5 g

Protein

47 g

Vitamin A

10 %

Vitamin C

14 %

Calcium

4 %

Iron

14 %

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin B12, Vitamin B6, Zinc
Good source of  :
Magnesium, Vitamin B2
Source of  :
Copper, Folacin, Iron, Manganese, Vitamin A, Vitamin B1, Vitamin C, Vitamin D

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 1
Meat and Alternatives 6
Fats 1 ½

15% to 25% savings from one merchant to another. Imagine how much you could save on a full grocery cart!

Subscribe to our PLUS or PREMIUM plans and save $150/month* on your groceries.

I want to maximize my savings * Based on an average-sized household of 2.5 people

Cost of ingredients this week at your merchants *

* Costs estimated from Flyer Specials and average normal prices

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

6 Reviews (6 with rating only) 100% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Poultry | Main courses/Entrées | Bake | Roast | Easter

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.