Roasted Guinea Hens with Braised Vegetables

Name: Roasted Guinea Hens with Braised Vegetables
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 10
Cuisine: Global
Ingredients: 170 grams thickly sliced bacon, cut into 1/4-inch-thick strips; 2 bay leaves; 59 milliliters brandy; 20 smalls 20 thin, small carrots, peeled; 4 kilograms guinea hens or chickens, backbones cut out; 4 garlic cloves, coarsely chopped; 10 servings Lemon wedges and sliced radishes, for serving; 473 milliliters chicken stock or low-sodium broth; 227 grams cipollini or blanched pearl onions, peeled; 454 grams yellow potatoes, halved; 473 milliliters fruity red wine, such as Pinot Noir; 3 rosemary sprigs; 10 servings Salt and freshly ground pepper; 227 grams sunchokes, peeled and cut into 1-inch pieces; 1 bunch watercress

You can never have too many main course recipes, so give Roasted Guinea Hens with Braised Vegetables a try. This gluten free and dairy free recipe serves 10. One serving contains 1117 calories, 82g of protein, and 69g of fat. A mixture of thickly bacon, rosemary sprigs, brandy, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the lemon wedges you could follow this main course with the Rolled Baklava as a dessert. From preparation to the plate, this recipe takes approximately 2 hours and 30 minutes.

Instructions

In a large, deep skillet, cook the bacon slices over moderate heat until crisp, about 6 minutes. Using a slotted spoon, transfer the bacon to a plate.

Ingredients you will need

Bacon

Equipment you will use

Slotted Spoon

Frying Pan

Pour off all but 1 tablespoon of the bacon fat in the skillet; reserve the fat in a small bowl.

Ingredients you will need

Bacon Drippings

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Frying Pan

Bowl

Add the onions and garlic to the skillet and cook over moderate heat until lightly browned, about 3 minutes.

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Garlic

Onion

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Frying Pan

Add the potatoes, carrots, sunchokes and bay leaves and cook, stirring, for 3 minutes. Season with salt and pepper, add the brandy and cook over high heat for 2 minutes.

Ingredients you will need

Salt And Pepper

Bay Leaves

Jerusalem Artichoke

Potato

Carrot

Brandy

Add the wine; simmer for 5 minutes.

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Wine

Add the stock and simmer over moderate heat until the vegetables are tender, about 15 minutes.

Ingredients you will need

Vegetable

Stock

Transfer the vegetables to a bowl. Discard the bay leaves. Boil the cooking liquid over high heat until reduced to 3/4 cup, about 12 minutes. Return the vegetables to the skillet and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Bay Leaves

Vegetable

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Frying Pan

Bowl

Preheat the oven to 40

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Oven

Heat 1 tablespoon of the reserved bacon fat in each of 2 large nonstick skillets. Flatten the guinea hens by pressing down on the breast bones. Arrange the legs so that the thighs cover part of the breasts. Season the hens on both sides with salt and pepper.

Ingredients you will need

Salt And Pepper

Bacon Drippings

Add 1 hen to each skillet, skin side down, and cook over moderately high heat until browned, 5 minutes. Turn the hens and cook for 2 more minutes.

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Frying Pan

Transfer the guinea hens to a large rimmed baking sheet, skin side up. Wipe out 1 skillet and repeat with 1 tablespoon of reserved bacon fat and the third hen. Set the hen on a second baking sheet. Tuck a rosemary sprig under each hen.

Ingredients you will need

Bacon Drippings

Rosemary

Equipment you will use

Baking Sheet

Frying Pan

Roast the hens for about 35 minutes, switching the pans halfway through cooking, until an instant-read thermometer inserted in the inner thigh registers 16

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Kitchen Thermometer