Guinea Hen Roasted

Roasted Guinea Hen is a sumptuous and flavorsome dish that showcases the tender and succulent meat of guinea hens, a unique and gamey poultry option. This recipe elevates the dish by covering the breasts with bacon slices and serving it with a rich and creamy sauce. Guinea hens have a history that dates back to ancient civilizations, and their meat is known for its distinct taste and tender texture.

Guinea hens, native to West Africa, have a rich history that goes back thousands of years. They were first domesticated by indigenous peoples in Africa and later spread to Europe. These birds were prized for their meat and eggs and were often kept in royal courts and by nobility.

The term “guinea” in the name of the bird reflects its introduction to Europe through trade routes that included West Africa and the Guinea coast. In many cultures, guinea hens have been associated with prosperity and good fortune.

Roasting poultry, including guinea hen, has been a culinary tradition for centuries, with roasting methods evolving over time. The practice of covering the breasts with bacon not only adds flavor but also helps keep the meat moist during roasting. The rich cream sauce served alongside the roasted guinea hen complements the gamey flavors of the bird, creating a harmonious and satisfying dish.

INGREDIENTS

• 2 guinea hens
• Thin slices of bacon
• 2 tablespoons Crisco (for roasting)
• 2 tablespoons flour
• 2 cups scalded cream
• Salt and white pepper to taste
• A tiny grain of nutmeg (optional)
• Potato balls (uniform size)
• Chopped parsley (for garnish)

INSTRUCTIONS

1. Truss the Guinea Hens:
   • Truss or tie the guinea hens to ensure they hold their shape during roasting.
2. Cover with Bacon:
   • Lay thin slices of bacon over the breasts of the guinea hens. This will add flavor and help keep the meat moist during roasting.
3. Roast the Guinea Hens:
   • Preheat your oven and place the trussed and bacon-covered guinea hens in a roasting pan.
   • Roast the guinea hens, basting them often with their juices to keep them tender. Roast until they are fully cooked and tender.
4. Remove and Brown Bacon:
   • Once the guinea hens are cooked, remove the bacon from the breasts and set it aside.
5. Prepare the Cream Sauce:
   • In the same roasting pan, melt 2 tablespoons of Crisco over medium heat.
   • Stir in 2 tablespoons of flour to create a roux. Cook for a few minutes, stirring constantly.
6. Add Scalded Cream:
   • Gradually pour in 2 cups of scalded cream, stirring continuously to avoid lumps.
7. Season the Sauce:
   • Season the sauce with salt and white pepper to taste.
   • Optionally, add a tiny grain of nutmeg for a subtle, warm flavor.
8. Strain and Serve:
   • Strain the cream sauce to remove any lumps or impurities.
9. Serve the Roasted Guinea Hen:
   • Place the roasted guinea hens on a serving platter and pour the creamy sauce over them.
10. Prepare Potato Balls:
    • Sauté potato balls of uniform size in Crisco until they are golden and crispy.
    • Sprinkle the potato balls with chopped parsley for a fresh garnish.

Serve the Roasted Guinea Hen hot, garnished with the reserved bacon slices and potato balls. This dish combines the unique flavor of guinea hen with the richness of cream sauce and the satisfying crunch of sautéed potato balls for a truly special meal.