Roasted Guinea Hen

1. 1

   Preheat the oven to 400 degrees.

2. 2

   Place the guinea hen in an iron skillet large enough for it to fit or in a heavy roasting dish.

3. 3

   (Enameled cast iron is best.)

4. 4

   Using your hands, rub 2 teaspoons of the olive oil all over the bird, inside and out.

5. 5

   Season again all over with salt and pepper.

6. 6

   Sprinkle with thyme leaves.

7. 7

   Scatter the garlic cloves around the pan.

8. 8

   Place in the oven and roast 15 minutes.

9. 9

   Drizzle with the remaining olive oil and roast, basting every 10 minutes with pan drippings, until a thermometer inserted in the thickest part of the thigh reads 160 degrees; this should take 40 to 50 minutes.

10. 10

    Remove the hen from the oven and transfer to a cutting board.

11. 11

    Drain excess fat (leaving some!)

12. 12

    from the pan and place over medium-high heat.

13. 13

    Pour in the chicken broth.

14. 14

    Using a wooden spoon, scrape up the pan drippings and bring to a boil.

15. 15

    Reduce until the sauce is syrupy.

16. 16

    Add salt and pepper to taste.

17. 17

    Cut the hen into 6 pieces and pour the juices from the cutting board back into the sauce.

18. 18

    Serve on a platter and pass the sauce with a big spoon.

* Per serving · 4 servings · Values may vary.

No additional tips available.