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Name: Roast Guinea Hen
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Cuisine: American
Ingredients: 1 tb Dried Oregano; 1 ts Salt; 2 tb Dried thyme; 1 tb Dried Rosemary; 2 tb olive oil; 3 Bay Leaves; 1 Guinea hen, 3 1/2 to 4; 3 Cloves garlic, finely; 1/2 c Cider vinegar; 1 ts Cracked black pepper; 1/2 c Dry white wine; 2 tb Honey

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INGREDIENTS

1 tb Dried Oregano
1 ts Salt
2 tb Dried thyme
1 tb Dried Rosemary
2 tb olive oil
3 Bay Leaves
1 Guinea hen, 3 1/2 to 4
3 Cloves garlic, finely
1/2 c Cider vinegar
1 ts Cracked black pepper
1/2 c Dry white wine
MARINADE
2 tb Honey

Servings

INSTRUCTIONS

Combine all of the marinade ingredients in a bowl. Place the guinea hen in a large, deep bowl, pour the marinade over and inside the hen, cover the bowl, and marinate, refrigerated, overnight, turnin g occasionally to ensure that all parts of the bird are covered. Preheat oven to 375 degrees. Remove the hen from the marinade. Reserve the marinade. Put the hen in a roasting pan and brush with 2 tablespoons of olive oil. Turn the hen breastside down in the pan a nd roast for 20 minutes. After 20 minutes, turn the hen onto its back, decrease the oven temperature to 325 degrees, and roast for 1 hour. While the hen is roasting, place the reserved marinade in a saucepan, bring to a boil, and reduce to approximately 1/4 cup. When the hen has 15 minutes left to cook, pour the reduced marinade over th e hen and return it to the oven for its final 15 minutes of cooking. Remove from the oven, and let the hen rest for 10 or 15 minutes before dividing into serving portions. >From Michaels Place Show #ML1A27 Recipe by: Michael Lomonaco Posted to MC-Recipe Digest V1 #579 by "Master Harper Gaellon" on Apr 19, 1997

NOTES

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Roast Guinea Hen

1 tb Dried Oregano
1 ts Salt
2 tb Dried thyme
1 tb Dried Rosemary
2 tb olive oil
3 Bay Leaves
1 Guinea hen, 3 1/2 to 4
3 Cloves garlic, finely
1/2 c Cider vinegar
1 ts Cracked black pepper
1/2 c Dry white wine
 MARINADE
2 tb Honey

Combine all of the marinade ingredients in a bowl. Place the guinea hen in  a large, deep bowl, pour the marinade over and inside the hen, cover the  bowl, and marinate, refrigerated, overnight, turnin g occasionally to  ensure that all parts of the bird are covered.    Preheat oven to 375 degrees. Remove the hen from the marinade. Reserve the  marinade. Put the hen in a roasting pan and brush with 2 tablespoons of  olive oil. Turn the hen breastside down in the pan a nd roast for 20  minutes. After 20 minutes, turn the hen onto its back, decrease the oven  temperature to 325 degrees, and roast for 1 hour.    While the hen is roasting, place the reserved marinade in a saucepan, bring  to a boil, and reduce to approximately 1/4 cup. When the hen has 15 minutes  left to cook, pour the reduced marinade over th e hen and return it to the  oven for its final 15 minutes of cooking.    Remove from the oven, and let the hen rest for 10 or 15 minutes before  dividing into serving portions.    >From Michaels Place Show #ML1A27    Recipe by: Michael Lomonaco Posted to MC-Recipe Digest V1 #579 by "Master  Harper Gaellon" <gaellon@inch.com> on Apr 19, 1997

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Nutrition

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Serving Size: 1 Serving (33g)
Recipe Makes: 4 Servings

Calories: 58
Calories from Fat: 20 (34%)

Amt Per Serving		% DV

	Total Fat 2.2g	3 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 1.3g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 3.3mg		0 %
Potassium 75.9mg		2 %
Total Carbohydrate 9.1g		3 %
	Dietary Fiber 2g	8 %
	Sugars, other 7.1g
Protein 0.6g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 58

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