Stuffed Guinea Hen
Serves: 6
Keyon Hand
1 January 1970
Based on User reviews:
43
Spice
49
Sweetness
63
Sourness
35
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Butter (4 tablespoons)1 small
Onion (minced)2 cloves
Garlic (minced)1 cup
Dried Fig (chopped)3 tbsps
Cognac1 tsp
Thyme (chopped fresh)Directions:
1
To prepare the hens: Remove the dark meat from the legs and chop it very finely
2
Lay the main part of each bird flat, skin-side down
3
There will be a rough rectangle of skin with the two breasts and their smaller fillets attached at the top
4
Remove one small fillet and lay it between the breasts to fill the indentation
5
Use the other to fill any other gaps
6
Lay a piece of plastic over top, and pound the whole flat
7
Remove the plastic
8
Push the meat around a little, if you need to, to achieve and even square of white meat, roughly centered on the skin
9
Season the hens with salt, and pepper
10
To make the stuffing: Heat 3 tablespoons of the butter, and saute the onion until soft
11
Add the garlic and saute for 1 minute more
12
Remove the onion mixture to a bowl
13
Heat the remaining butter in the pan, and toast the bread crumbs
14
Add them to the onions
15
Stir in the figs, Cognac, and thyme
16
Season the mixture with salt, and pepper
17
Preheat the oven to 325 degrees F
18
Lay the prosciutto slices, slightly overlapping, on a piece of foil
19
Lay 1 bird on top, and season with salt, and pepper
20
Spread over the half the stuffing, and then roll into a log
21
Wrap in foil, twisting the ends to make a tight cylinder
22
Repeat with the other hen
23
Bake 30 minutes
24
Remove the foil, and return to the oven 10 minutes longer
25
Remove
26
Let rest 10 minutes before slicing to serve with Watercress Salad
27
In a medium bowl, toss the greens with the oil, vinegar, salt, and pepper, to taste
28
Arrange on a serving platter and scatter over the almonds and grapes
29
Serve