Roast Guinea Hen with Herbs
Cookbook
Page 257
Cuisine: French
Course: Main Courses
Photo by southerncooker
Photos (1)
southerncooker
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My used to raise guineas and we enjoyed eating them and their eggs. I no longer have a source for them so I substituted a chicken. I also used the option of EVOO instead of Duck Fat since that was a choice. Simple but delicious. I headed the note at the bottom of the recipe and surrounded my chicken with quartered potatoes drizzled with olive oil to roast with the chicken. Also delicious.