Roasted Guinea Hen

Name: Roasted Guinea Hen
Ingredients: 1 guinea hen, about 4 pounds, rinsed and patted dry (if you have the time, place on a baking rack, uncovered, in the refrigerator for 24 hours); 4 teaspoons olive oil; 3/4 teaspoon coarse sea salt; 1/2 teaspoon coarsely ground black pepper; 2 tablespoons fresh thyme leaves; 3 cloves garlic, skin left on and lightly crushed; 1 cup chicken broth

7 ingredients

18 steps

Ingredients

1 guinea hen, about 4 pounds, rinsed and patted dry (if you have the time, place on a baking rack, uncovered, in the refrigerator for 24 hours)
4 teaspoons olive oil
3/4 teaspoon coarse sea salt
1/2 teaspoon coarsely ground black pepper
2 tablespoons fresh thyme leaves
3 cloves garlic, skin left on and lightly crushed
1 cup chicken broth

Directions

1

Preheat the oven to 400 degrees.
2

Place the guinea hen in an iron skillet large enough for it to fit or in a heavy roasting dish.
3

(Enameled cast iron is best.)
4

Using your hands, rub 2 teaspoons of the olive oil all over the bird, inside and out.
5

Season again all over with salt and pepper.
6

Sprinkle with thyme leaves.
7

Scatter the garlic cloves around the pan.
8

Place in the oven and roast 15 minutes.
9

Drizzle with the remaining olive oil and roast, basting every 10 minutes with pan drippings, until a thermometer inserted in the thickest part of the thigh reads 160 degrees; this should take 40 to 50 minutes.
10

Remove the hen from the oven and transfer to a cutting board.
11

Drain excess fat (leaving some!)
12

from the pan and place over medium-high heat.
13

Pour in the chicken broth.
14

Using a wooden spoon, scrape up the pan drippings and bring to a boil.
15

Reduce until the sauce is syrupy.
16

Add salt and pepper to taste.
17

Cut the hen into 6 pieces and pour the juices from the cutting board back into the sauce.
18

Serve on a platter and pass the sauce with a big spoon.