Oven-Braised Guinea Hen

Yield Serves 2-3
RECIPE Ingredients
  • 1 whole Guinea Hen
  • Kosher salt & freshly ground black pepper
  • 2 medium shallots, peeled and quartered, divided use
  • 8 cloves garlic, peeled and smashed, divided use
  • 4 sprigs fresh thyme, divided use
  • 2 sprigs fresh rosemary (about 3” long), divided use
  • Neutral oil (we used avocado oil)
  • 2 medium carrots, cut into 1-inch pieces
  • 1 stalk celery, cut into 1-inch pieces
  • 2 medium parsnips, cut into 1-inch pieces
  • 1 large turnip, cut into 1-inch pieces
  • ¾ cup white wine
  • 1 container Duck & Veal Demi-Glace
  • 1 cup chicken stock
  • 2 bay leaves
  • 2 tablespoons butter, melted
  • Crusty bread, for serving
Recipe notes
In this easy recipe, guinea hen is braised with herbs, root vegetables, and fortified stock. A quick blast of heat at the end of cooking crisps the skin.
RECIPE Preparation
  1. Preheat oven to 350 degrees F. Pat guinea hen dry with paper towels. Season the cavity with salt & pepper then place ½ of a shallot, 2 cloves garlic, 1 sprig of thyme, and 1 sprig of rosemary in the cavity and truss with butcher’s string. Season the outside of the bird with salt and pepper.
  2. Heat about 2 tablespoons of oil in a medium Dutch oven over medium heat. Add carrots, parsnips, turnips, remaining shallots and remaining garlic; season with salt and pepper. Cook until shallots are translucent and garlic is fragrant, about 6-7 minutes. Raise heat to medium-high. Stir in white wine; cook for 3 minutes. Stir in demi-glace and chicken stock; add bay leaves, remaining thyme, and remaining rosemary. Nestle guinea hen on top of the vegetables and cover.
  3. Transfer pot to the oven and cook for 1 hour, basting with pan juices at the 30-minute mark.
  4. Raise heat to 400 degrees F and remove lid. Baste again, then brush the guinea hen with melted butter. Continue to cook until an instant-read thermometer registers 165 degrees F in the thickest part of the thigh and the breast, about 30 minutes more.
  5. Remove from oven and rest for 15 minutes before carving. Serve with a portion of veggies, broth, and bread.