Guinea Hen, Whole
With lean, dark and delectable meat, the guinea hen is our vote for best bird of the year. It's a tie for the most-likely-to-be-eaten award, too.
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
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.
Cooking & Serving
Cooking Methods: Roast, Braise, Poach, Stew, Barbecue
Cooking Tips: Guinea hen can be cooked just like chicken, although it has a thinner, leaner skin. A rubdown with butter, duck fat, or a few strips of bacon will add flavor and keep the bird moist. Try adding shallots, citrus, garlic, and/or herbs to the cavity before roasting. Just like chicken, guinea hen should reach a finished temperature of 165 degrees F.