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Guinea Hen with Pistachio Butter
Game Birds like wild turkey, quail, or pheasant were traditional Thanksgiving fare
on the prairie. Moist and tender guinea fowl, the "watch chickens" of the
Midwestern farmyard, might persuade you to put squawk instead of gobble in your
holiday menu.
Ingredients
For Pistachio Butter:
1/3 cup shelled pistachios
3/4 cup butter, softened
1 shallot, peeled and finely chopped [2 Tablespoons]
2 Tablespoon lemon juice
1 Tablespoon snipped fresh savory
freshly ground black pepper to taste
For Guinea Hens:
2 guinea hens, about 2 1/2 pounds each OR 3 or 4 1-1 1/2 pound[s] Cornish game
hens
Salt and pepper
1/2 cup finely diced onion
1/2 cup finely diced carrot
1/2 cup finely diced celery
1/4 cup chicken stock or broth
Method
TO MAKE PISTACHIO BUTTER:
Arrange the pistachios in a single layer in a shallow baking pan. Bake in a 350
degrees F. oven for 5 to 10 minutes or until lightly toasted, stirring once. Set aside
to cool for 10 minutes.
Place the toasted pistachios, butter, shallots, lemon juice, and savory in the bowl of
a food processor. Process until the nuts are finely chopped. Season with pepper to
taste; set aside.
TO PREPARE THE HENS:
Carefully separate the skin from the breast and legs by easing your index finger
between the skin and the meat of each hen. Spread 1/4 of the Pistachio Butter
between the skin and the meat of each Guinea hen with your finger or a narrow
rubber spatula. [Use about 2 tablespoons for each Cornish game hen]. Reserve the
remaining Pistachio Butter for basting. Cover and chill the hens for 1 to 2 hours.
Sprinkle each body cavity with salt and pepper. In a bowl, combine the onion,
carrot, and celery. Divide the mixture evenly among each body cavity. Tuck the
ends of the drumstick under the band of skin across the tail. If band of skin is not
present, tie the drumstick securely to the tail. Twist wing tips under the back. Place
the hens on a rack in a shallow roasting pan. Bake, uncovered, for 30 minutes.
Meanwhile, in a small saucepan, combine the chicken stock or broth and the
remaining Pistachio Butter. Cook and stir over low heat until butter is melted. Brush
the hens with the Pistachio Butter-chicken stock mixture. Return the hens to the
oven. Bake, uncovered, for 1 to 1 1/2 hours more for the Guinea hens [40 to 50
minutes more for Cornish Game hens] or until the thermometer registers 180F., or
until drumsticks move easily in their sockets and juices run clear. Remove hens
from ovens and cover with foil. Let stand 10 to 15 minutes before carving.
on the prairie. Moist and tender guinea fowl, the "watch chickens" of the
Midwestern farmyard, might persuade you to put squawk instead of gobble in your
holiday menu.
Ingredients
For Pistachio Butter:
1/3 cup shelled pistachios
3/4 cup butter, softened
1 shallot, peeled and finely chopped [2 Tablespoons]
2 Tablespoon lemon juice
1 Tablespoon snipped fresh savory
freshly ground black pepper to taste
For Guinea Hens:
2 guinea hens, about 2 1/2 pounds each OR 3 or 4 1-1 1/2 pound[s] Cornish game
hens
Salt and pepper
1/2 cup finely diced onion
1/2 cup finely diced carrot
1/2 cup finely diced celery
1/4 cup chicken stock or broth
Method
TO MAKE PISTACHIO BUTTER:
Arrange the pistachios in a single layer in a shallow baking pan. Bake in a 350
degrees F. oven for 5 to 10 minutes or until lightly toasted, stirring once. Set aside
to cool for 10 minutes.
Place the toasted pistachios, butter, shallots, lemon juice, and savory in the bowl of
a food processor. Process until the nuts are finely chopped. Season with pepper to
taste; set aside.
TO PREPARE THE HENS:
Carefully separate the skin from the breast and legs by easing your index finger
between the skin and the meat of each hen. Spread 1/4 of the Pistachio Butter
between the skin and the meat of each Guinea hen with your finger or a narrow
rubber spatula. [Use about 2 tablespoons for each Cornish game hen]. Reserve the
remaining Pistachio Butter for basting. Cover and chill the hens for 1 to 2 hours.
Sprinkle each body cavity with salt and pepper. In a bowl, combine the onion,
carrot, and celery. Divide the mixture evenly among each body cavity. Tuck the
ends of the drumstick under the band of skin across the tail. If band of skin is not
present, tie the drumstick securely to the tail. Twist wing tips under the back. Place
the hens on a rack in a shallow roasting pan. Bake, uncovered, for 30 minutes.
Meanwhile, in a small saucepan, combine the chicken stock or broth and the
remaining Pistachio Butter. Cook and stir over low heat until butter is melted. Brush
the hens with the Pistachio Butter-chicken stock mixture. Return the hens to the
oven. Bake, uncovered, for 1 to 1 1/2 hours more for the Guinea hens [40 to 50
minutes more for Cornish Game hens] or until the thermometer registers 180F., or
until drumsticks move easily in their sockets and juices run clear. Remove hens
from ovens and cover with foil. Let stand 10 to 15 minutes before carving.