Somewhere between pheasant and chicken lies the guinea hen; darker, leaner and slightly more delicious than either. In France it is called pintade, but is also known as the Sunday bird. The moniker points out its popularity.
We'd like to see more guinea hen served on American tables. How about fried guinea hen restaurants on the nation's highways? We may be dreaming on that one. But once you try guinea hen, you'll be inspired to join the campaign.
Enjoy the whole bird roasted, as you would a chicken; though remember with 50% less fat than chicken, you’ll want to add some bacon. Or duck fat. Or braise the bird with cider, wine and demi-glace.
Just the facts
- Farm raised; humanely and free-range
- Heritage breed birds from France
- All-vegetarian diet of corn, soy, wheat, alfalfa
- No antibiotics, no hormones, ever
- Air-chilled for 24 hours
- Serves 2-4
- Sold in an uncooked state
- Product of USA
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
Guinea hen, also called guinea fowl, is not well known in the U.S., but is commonly eaten in Europe. In France it is so popular, and roasted with such frequently that it’s often referred to as the “Sunday bird.”
D’Artagnan guinea hens are humanely and naturally-raised on a small poultry farm in California. The farmers obtained the highest grade French breeding stock to establish their flock nearly 30 years ago. And they continue the proud tradition of quality here in the United States.
The cage-free guinea fowl feed on corn, soy and wheat alfalfa and no antibiotics or hormones are ever used.
From breeding to processing, the farm is dedicated to producing birds of distinction. To that end, the birds are air-chilled in processing, a technique that helps preserve the texture and flavor of the meat, and does not trap unwanted water in the skin.