Oven-Braised Guinea Hen

D'Artagnan | Yield: Serves 2-3
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.
Shallow Braised Whole Guinea Hen Recipe | D’Artagnan

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

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.