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.
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 |
per 1 serving (280 g)
Amount % Daily Value |
Calories 340 |
Fat 14 g 21 % |
Saturated
6.6 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 % |
Food Group | Exchanges |
---|---|
Fruits | 0 |
Vegetables | 1 |
Meat and Alternatives | 6 |
Fats | 1 ½ |