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1
At least 4 hours (and as much as 24 hours) before cooking, cut down along both sides of the backbone of the guinea hen and remove it.
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2
Rinse the hen in cold running water and pat dry with paper towels.
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3
Sprinkle both sides of the hen with 1 tablespoon salt and all the herbs, rubbing them allover the bird.
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4
Lay the hen flat on a plate, cover loosely with waxed paper, and refrigerate.
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5
When you are ready to cook the guinea hen, preheat the oven to 450F.
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6
Brush most of the salt and herbs off the guinea hen and pat dry with paper towels.
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7
Lay the hen, skin side up, on a rack in a roasting pan and brush the skin with a little olive oil.
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8
Pour the water into the pan.
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9
Roast until skin is crispy and well browned, about 1 hour.
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10
Remove from the oven, transfer the hen to a plate, and let rest for 10 minutes.
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11
About 15 minutes before the hen is ready to remove from the oven, melt the butter in a skillet over medium heat.
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12
Add the leeks, sprinkle with salt and pepper, and cook, stirring often, until soft, about 10 minutes.
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13
Add the mushrooms and cook, stirring occasionally, until they are soft and most of the juices they release have been reabsorbed, about 10 minutes.
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14
Remove the rack from the roasting pan and put the pan on the stove top over medium heat.
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15
Add the port and deglaze the pan, stirring with a wooden spoon to loosen any browned bits stuck to the bottom.
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16
Pour the deglazed pan juices into the skillet holding the mushroom mixture and stir to mix well.
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17
Spoon the mushroom mixture onto a serving platter.
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18
Cut the hen into serving pieces, arrange the pieces on top of the mushrooms, and serve.
