Roasted Guinea Hen with Balsamic Glaze

By Janet-2

Lidia Bastianich's recipe - this glazse will give the bird a beautiful mahogany glaze and a delicious sweet-tart taste. This glazing can be used for other birds.

Ingredients

• Two 2 1/2 pound guinea hens
• salt and pepper
• 4 fresh rosemary sprigs
• 8 sage leaves
• 2 fresh or dried bay leaves
• 1/4 cup extra virgin olive oil
• 2 onions, coarsely chopped
• 1 cup chopped trimmed celery
• 1 cup peeled, diced carrots
• 2 cups chicken stock
• 3 tbsp. balsamic vinegar
• 1 tbsp. honey

Preparation

Step 1

Preheat oven to 425 degrees F. Remove all visible fat and the neck and giblets from the hens. Rinse the hens under cool water and pat dry with paper towels. Season the birds generously with salt and pepper inside and out. Place one rosemary sprig, 2 sage leaves, and 1 bay leaf in the body cavity of each bird.

In a heavy, flame-proof roasting pan or oven-proof skillet, heat the oil over medium heat. Add onions, celery, carrots and the remaining rosemary and sage leaves and cook, stirring, until onions are wilted, about 6 minutes.

Smooth the vegetables into an even layer and nestle the prepared hens breast side up over the vegetables. Roast, basting with enough of the chicken stock to keep the vegetables well moistened, until the vegetables and hens are golden brown, about 1 hour. The leg joint should wiggle somewhat freely.

Spoon off enough of the roasting juices to measure one cup, not including the fat. Stir in the honey and balsamic vinegar until the honey is dissolved. Return the hens to oven and roast, basting occasionally with the honey mixture, until the hens are a rich mahogany color and the leg join moves easily, about 25 minutes.

Remove hens from oven and cover them with a tent of aluminum foil to kepp them warm. Strain the vegetables and pan juices through a sieve into a small saucepan, pressing as much of the vegetables through the sieve as possible. Skim the fat from the surface of the sauce, and bring the sauce to a simmer while carving the bird.