Oven-Braised Guinea Hen
D'Artagnan | Yield: Serves 2-3
Guinea hen is easy to cook and delivers big flavor. In this relatively hands-off recipe, whole guinea hen is shallow braised with herbs, root vegetables, and fortified stock. A quick blast of heat at the end of cooking crisps the skin. The perfect cold weather meal, serve with plenty of rustic bread to soak up the broth.
- 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
- 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.
- 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.
- Transfer pot to the oven and cook for 1 hour, basting with pan juices at the 30-minute mark.
- 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.
- Remove from oven and rest for 15 minutes before carving. Serve with a portion of veggies, broth, and bread.