Cindy Thomas, February 28, 2016
It’s cook’s choice week for the Weekends in a French Kitchen group, so I’m doing a bit of catching up. Mimi’s recipe is entitled Roast Guinea Hen with Herbs, and since I don’t have guinea hen readily available, I substituted two game hens instead. These were some of the most delicious birds I’ve ever roasted. Honestly, this recipe is pretty simple, and includes many of the ingredients I would normally use to roast a chicken. Mimi’s recipe calls for using duck fat, which I’m sure would be over the top delicious. I used the alternate option of some good extra-virgin olive oil. So, I rubbed the game hens with olive oil, seasoned with salt and pepper and put the herbs (garlic,thyme,rosemary, bay leaves) and lemon quarters inside the cavity. I also added peeled and quartered potatoes to the pan as recommended by the recipe.
Because the birds were small and my lemons was generous in size, I just put the extra lemon in the pan to roast with the potatoes. Those potatoes were wonderful because they soaked up all the goodness of the chicken drippings and had a delicious, bright lemon flavor as well.
I cut each game hen in half for serving.
This made a nice winter dinner with green bean and some cheesy bread. My kids were kind of amazed that they were being served half a chicken each! This is a recipe I will use often. I’m sure it would be wonderful with a whole chicken as well.
This recipe can be found in Mimi Thorisson’s cookbook: A Kitchen in France
If you’re interested in joining the Weekends in a French Kitchen group or just want to see how the other members of the group fared with this recipe check out this link: WIFK