GUINEA*****Laura Calder's Stuffed Guinea Hen

By Unblond1

13/12/10 - This was simply amazing!

I brined the bird first for about 48 hours, in Favourite Poultry Brine, while I figured out what to do with it. I'm sure that contributed substantially to the end result so don't skip that step.

Would make a great company dish because you could make it, let it cool, slice it and wrap it in foil again then reheat it at dinner time.

I think some sort of pan sauce would be good with this - look into that next time.

I used a fresh whole guinea hen that I got at Tarini's. I removed the wings and legs and deboned the breast, in one piece (myself!) then pounded it out as instructed. If you see a guinea hen again, snap it up for this. Wasn't cheap, though, the hen cost $28.00 for about 4 lbs.!

I used the bones and the legs and wings to make a broth.

If you couldn't get guinea hen, you could try this with an organic, free-range type chicken and see what the result is (certainly be a lot cheaper)

I may not be overly fond of the skin on the breast but I think it's needed for moistness and to keep the roll from falling apart.

Ingredients

• 6 - 8 servings
• 1 guinea hen, about 3 - 4 pounds, boned (breast and leg meat retained)
• 1 pinch Salt and pepper
• 3 tbsp. butter
• 1/2 small onion, minced
• 1 clove garlic, minced
• 1/4 cup panko
• 2 chopped dried figs, soaked in boiling water for half an hour or so to reconstitute
• 1 1/2 tablespoons Cognac
• 1 teaspoon chopped thyme
• 6 slices Prosciutto, or bacon (I used bacon)

Details

Servings 8
Adapted from foodnetwork.ca

Preparation

Step 1

*Prepare* the hen: Remove a bit of the dark meat from the legs and *chop* it very finely, almost to a paste, and add it to a bowl (I wound up putting maybe a 1/4 cup (scant) of leg meat in the stuffing). *Lay* the main part of the bird flat, skin side down on a large piece of saran wrap. There will be a rough rectangle of skin with the two breasts and their smaller fillets attached at the top. *Remove* one small fillet and lay it between the breasts to fill the indentation. *Use* the other to fill any other gaps. *Lay* a piece of plastic over top, and *pound* the whole flat. *Remove* the plastic. Push the meat around a little, if you need to, to achieve an even square of white meat, roughly centered on the skin. *Season* with salt and pepper. *Make* the stuffing: *Heat* 2 tablespoons of the butter and sauté the onion until soft. *Add* the garlic and saute for one minute. *Remove* to a bowl. *Heat* another tablespoon of butter in the pan and toast the breadcrumbs, if desired. *Add* them to the onions. *Stir* in the figs, Cognac, and thyme. Season with salt and pepper. *Heat* the oven to 350°F. *Lay* the bacon slices, slightly overlapping, on a piece of foil. *Lay* the bird on top, and season with salt and pepper. *Spread* over the stuffing, then roll into a log. *Wrap* in foil, twisting the ends to make a tight cylinder. *Bake* 45 minutes. *Remove* the foil, *increase* the heat to 400 and return to the oven 10 - 15 minutes longer, to brown and crisp up the bacon. *Remove* and let rest 10 minutes before slicing to serve.

See notes about some kind of light pan sauce to serve with.

*NUTRITION:*

* Calories - 239
* Fat - 12.5
* Sat Fat - 5.1
* Carbs - 4.3
* Fibre - .5
* Protein - 23.0