Guinea Hen with Fall Fruits

Name: Guinea Hen with Fall Fruits
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Chicken Liver Pâté with Toast; 473 milliliters seedless grapes; 2 kilograms guinea hen; 4 plums, halved and pitted; 4 servings Salt and freshly ground pepper; 3 Tbsps unsalted butter, softened

Guinea Hen with Fall Fruits is a gluten free and primal recipe with 4 servings. This main course has 1040 calories, 84g of protein, and 67g of fat per serving. This recipe covers 53% of your daily requirements of vitamins and minerals. If you have salt and pepper, grapes, plums, and a few other ingredients on hand, you can make it. To use up the plums you could follow this main course with the Cobbler With Plums and Rhubarb as a dessert. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat the oven to 40

Equipment you will use

Oven

Rub the butter all over the hen and inside the cavity. Season the skin and cavity with salt and pepper.

Ingredients you will need

Salt And Pepper

Butter

Dry Seasoning Rub

Add 2 plum halves and 1 cup of the grapes to the cavity. Tie the legs together.

Ingredients you will need

Grapes

Plum

Set the hen in a medium roasting pan and roast for 15 minutes. Baste the bird, then roast for another 30 minutes. Scatter the remaining 6 plum halves and 1 cup of grapes around the hen and baste the bird with the pan juices. Continue to roast for about 20 minutes, basting 2 more times; the hen is done when an instant-read thermometer inserted in an inner thigh registers 16

Ingredients you will need

Grapes

Plum

Equipment you will use

Roasting Pan

Kitchen Thermometer

Transfer the hen to a platter, cover loosely with foil and let rest for 10 minutes. Discard the string. Spoon the fruit from the cavity around the bird.

Ingredients you will need

Fruit