Guinea hen, much prized in Europe, where you will find it in high end restaurants everywhere. It is not very common in the States, and I don't understand why. The meat has a fine grained texture that's flavorful and aromatic. The birds are funny looking creatures, loud and flighty, they alarm us every time anything comes close to their pens. You can cook Guinea hen just as you would chicken. I enjoy it simply seasoned with salt and black pepper, maybe some herbs, and roasted whole in the oven. You can also braise the legs separately in some white wine and the stock you prepared from the bones. I do suggest to roast the breast on the bone, as this helps to keep the meat moist. Our last batch of Guineas sold out last week. We expect to have more birds towards the end of August!
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