Preheat oven to 450 degrees F. Rinse hen and pat dry. Remove liver and giblets and set aside. Place sprig of thyme and 1/2 lemon in cavity of bird, rub bird with 2 tablespoons olive oil, season inside and out with salt and pepper and place on roasting rack in roasting pan in oven. Cook for 50 minutes or until juices run clear from knife cut at thigh joint. To prepare sauce, heat 4 tablespoons olive oil in a 12 to 14 inch saute pan over medium heat. Add onion, garlic and sausage and cook until soft but not brown. Add 2 tablespoons water, if it starts to brown. Add sage, guinea hen giblets and liver and chicken liver and continue cooking slowly for 8 to 10 minutes, or until everything is soft and gray. Add orange zest and juice, vinegar, sugar, cinnamon, chili flakes and black pepper and simmer five more minutes, mashing with a potato masher to form a fine paste. Remove guinea hen when cooked, let rest 5 minutes, carve and bring to table. Place peverada in a bowl and serve on the side. Yield: 4 servings Recipe by: Molto Mario MB1D18 Posted to MC-Recipe Digest V1 #611 by Sue
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|Serving Size: 1 Serving (297g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 6 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 12.2mg||0 %|
|Potassium 279.8mg||7 %|
|Total Carbohydrate 90.9g||27 %|
|Dietary Fiber 5.9g||23 %|
|Sugars, other 85.1g|
|Protein 2.3g||3 %|
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Calories per serving: 362
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