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Categories:
cider vinegar white wine thyme rosemary oregano garlic honey salt cracked black pepper bay leaves guinea hen olive oil
Viewed: 78 - Published at: 7 years agoIngredients
- 1/2 cup cider vinegar
- 1/2 cup dry white wine
- 2 tablespoons dried thyme
- 1 tablespoon dried rosemary
- 1 tablespoon dried oregano
- 3 cloves garlic, finely chopped
- 2 tablespoons honey
- 1 teaspoon salt
- 1 teaspoon cracked black pepper
- 3 bay leaves
- One 3 1/2 to 4 pound guinea hen
- 2 tablespoons olive oil
Method
- Combine all of the marinade ingredients in a bowl.
- Place the guinea hen in a large, deep bowl, pour the marinade over and inside the hen, cover the bowl, and marinate, refrigerated, overnight, turning occasionally to ensure that all parts of the bird are covered.
- Preheat oven to 375 degrees.
- Remove the hen from the marinade.
- Reserve the marinade.
- Put the hen in a roasting pan and brush with 2 tablespoons of olive oil.
- Turn the hen breastside down in the pan and roast for 20 minutes.
- After 20 minutes, turn the hen onto its back, decrease the oven temperature to 325 degrees, and roast for 1 hour.
- While the hen is roasting, place the reserved marinade in a saucepan, bring to a boil, and reduce to approximately 1/4 cup.
- When the hen has 15 minutes left to cook, pour the reduced marinade over the hen and return it to the oven for its final 15 minutes of cooking.
- Remove from the oven, and let the hen rest for 10 or 15 minutes before dividing into serving portions.
