VERTICAL ROASTED GUINEA HEN

By BobD

Ingredients

• 2-4 SERVINGS
• • 1 guinea hen, 2 1/2 to 3 pounds, giblets and neck removed, patted dry
• • 2 to 3 tablespoons rendered duck fat or unsalted butter
• • Salt and freshly ground black pepper to taste
• • 8 cloves garlic
• • Sautéed Parsleyed Potatoes

Details

Servings 2
Adapted from dartagnan.com

Preparation

Step 1

1. Preheat oven to 475°F.

2. Rub guinea hen all over with duck fat. Season liberally, inside and out, with salt and pepper.

3. Slice garlic cloves, removing the green germ if present. Using your fingers, gently loosen breast and thigh skin. Slip some garlic slices under skin and around the neck. Place bird on vertical roaster. Turn wing tips under and wedge more garlic slices under wings.

4. Roast bird for 15 minutes, then adjust heat to 350°F and continue roasting for 15 minutes more. While bird roasts, prepare Sautéed Parsleyed Potatoes. Remove guinea hen from oven and let rest for 10 minutes, then carve and serve with potatoes.


Ingredients for Sautéed Parsleyed Potatoes

• 1 ½ pounds Yukon Gold or Red Bliss potatoes
• 2 to 3 tablespoons rendered duck fat
• 3 large cloves garlic
• ¼ cup flat-leaf parsley leaves
• Salt and freshly ground black pepper to taste

Directions for Sautéed Parsleyed Potatoes

1. Peel potatoes, cut into 3/8-inch cubes, and place in a large bowl of cold water to cover. Once all potatoes are cut, drain water from bowl, and fill again. Potatoes may be left in water for several hours.

2. Heat duck fat in a large nonstick skillet over medium-high heat. Drain potatoes, and blot dry on paper towels. Add to hot fat and cook until crisp and browned on all sides, turning occasionally, about 15 minutes. While potatoes are cooking, finely mince garlic and parsley together. Season potatoes with salt, pepper, and garlic-parsley mixture, turning to coat evenly.