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Name: Roasted Guinea Hen with Chile Butter
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Cuisine: American
Ingredients: 1/2 ts Each Ground Cinnamon And; 1 tb Fresh Lemon Juice; 4 oz Unsalted Butter, softened; 1 ts Hot Chipotle Powder; 2 tb Minced Cilantro And/Or; 1/2 c Minced Shallots Or Green; 2 tb olive oil; 2 tb Garlic minced; Salt; 1 1/2 tb Pure Medium Chile Powder,

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INGREDIENTS

1/2 ts Each Ground Cinnamon And
1 tb Fresh Lemon Juice
4 oz Unsalted Butter, softened
1 ts Hot Chipotle Powder
2 tb Minced Cilantro And/Or
1/2 c Minced Shallots Or Green
2 tb olive oil
2 tb Garlic ; minced
Salt
1 1/2 tb Pure Medium Chile Powder,

Servings

INSTRUCTIONS

In a small saute pan add olive oil, shallots and garlic and saute over moderate heat until soft but not brown. Remove and cool. In a mixing bowl blend together the butter, cinnamon, cumin, chile powder, cooled shallot mixture, herbs, lemon juice and salt and pepper to taste. Loosen skin around breast and legs of Guinea Hen and with your fingers spread on layer of chile butter under skin. Be careful not to tear skin. Rub any remaining chile butter on hen and place breast side down on a roasting rack in a pan. Place in a preheated 450 degree oven for 20 minutes. Turn breast side up, reduce temperature to 350 degrees and continue to roast hen, basting with pan juices frequently (add a little white wine if desired). Roast for an additional 35 to 40 minutes or until a meat thermometer inserted into a fleshy part of the thigh registers 165 degrees. Transfer to a cutting board and let stand, covered loosely with foil, for 10 minutes before carving. Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Recipe by: JOHN ASH SHOW #JA9761 Posted to MC-Recipe Digest V1 #522 by Bill Spalding on Mar 19, 1997

NOTES

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Roasted Guinea Hen with Chile Butter

1/2 ts Each Ground Cinnamon And
1 tb Fresh Lemon Juice
4 oz Unsalted Butter, softened
1 ts Hot Chipotle Powder
2 tb Minced Cilantro And/Or
1/2 c Minced Shallots Or Green
2 tb olive oil
2 tb Garlic minced
 Salt
1 1/2 tb Pure Medium Chile Powder,

In a small saute pan add olive oil, shallots and garlic and saute over  moderate heat until soft but not brown. Remove and cool.    In a mixing bowl blend together the butter, cinnamon, cumin, chile powder,  cooled shallot mixture, herbs, lemon juice and salt and pepper to taste.  Loosen skin around breast and legs of Guinea Hen and with your fingers  spread on layer of chile butter under skin. Be careful not to tear skin.  Rub any remaining chile butter on hen and place breast side down on a  roasting rack in a pan.    Place in a preheated 450 degree oven for 20 minutes.    Turn breast side up, reduce temperature to 350 degrees and continue to  roast hen, basting with pan juices frequently (add a little white wine if  desired). Roast for an additional 35 to 40 minutes or until a meat  thermometer inserted into a fleshy part of the thigh registers 165 degrees.  Transfer to a cutting board and let stand, covered loosely with foil, for       10    minutes before carving.    Yield: 4 servings    Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved    Recipe by: JOHN ASH SHOW #JA9761 Posted to MC-Recipe Digest V1 #522 by Bill  Spalding <billspa@icanect.net> on Mar 19, 1997

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Nutrition

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Serving Size: 1 Serving (39g)
Recipe Makes: 4 Servings

Calories: 21
Calories from Fat: 15 (71%)

Amt Per Serving		% DV

	Total Fat 1.7g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 1.2g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 0.7mg		0 %
Potassium 21mg		1 %
Total Carbohydrate 1.6g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 1.5g
Protein 0.2g		0 %
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: 21

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