A Kitchen in France: A Year of Cooking in My Farmhouse
Roast Guinea Hen with Herbs
Page 257
Cuisine: French | Course Type: Main Courses
(1 review)
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Recipe Reviews
southerncooker from Boomer, NC
My used to raise guineas and we enjoyed eating them and their eggs. I no longer have a source for them so I substituted a chicken. I also used the option of EVOO instead of Duck Fat since that was a choice. Simple but delicious. I headed the note at the bottom of the recipe and surrounded my chicken with quartered potatoes drizzled with olive oil to roast with the chicken. Also delicious.
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