BreezyCooking
Banned
Wonderful meal tonight using a D'Artagnan Guinea Fowl & adapting one of their online recipes. Will definitely be making this again, even if I just use chicken.
Breezy Grilled Guinea Hen with Lemon, Garlic and Oregano
(Adapted from D’Artagnan)
Serves 2-4
Ingredients
Directions
Breezy Grilled Guinea Hen with Lemon, Garlic and Oregano
(Adapted from D’Artagnan)
Serves 2-4
Ingredients
- 1 guinea hen (2.5-3-pounds)
- 4 whole cloves garlic, peeled & roughly chopped
- 1/3 cup dry white wine (Chablis or Pinot Grigio work well)
- Juice from 3 lemons
- 2 tablespoons fresh oregano or 1 tablespoon dried
- 1 tablespoon fresh thyme, leaves only, slightly chopped
- 1/3 cup extra-virgin olive oil, plus extra for brushing
- Kosher salt to taste
- Freshly-ground black pepper to taste
Directions
- Light a grill with all coals to just one side until medium-hot.
- Place the garlic, white wine, lemon juice, oregano, thyme and black pepper in a blender or food processor and blend until a mostly-smooth puree forms. Some garlic pieces left are okay. Add the olive oil and blend to combine. Taste for salt/pepper and adjust seasoning.
- Remove giblet packet from bird (I cook these up the next day for the furry gang), rinse bird thoroughly inside & out, & place on a sturdy board or plate, breast-side down. Using a sturdy pair of kitchen shears (metal poultry shears are really meant for cooked birds), cut down one side of the backbone & gently press on the bird to flatten it. Turn bird over & gently press again. Bird doesn’t have to be flat as a board, just generally flattened out.
- Using your hands, thoroughly oil the bird with olive oil on both sides, and season with salt and pepper. Place the bird meat/open-side down over the hottest part of grill, and sear for around 5 minutes.
- Baste bird with basting mixture & turn the bird over, skin-side-up. Baste again and move to the cooler part of the grill, but still close to the coals. Close grill cover.
- Return & baste every 10 minutes or so, & check bird temp until a thermometer inserted into the breast reads 160 degrees or so and the thigh meat reads 175 or so degrees. Let the bird rest at least 10 minutes before quartering.
- Using good poultry shears, cut the cooked fowl into 4 pieces and serve. Bird will easily serve 4 people with multiple sides, or 2 people with leftovers for another meal.