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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (56g) Recipe makes 2 servings The following items or measurements are not included below: guinea fowl |
||
| Calories 424 | ||
| Calories from Fat 411 | (96%) | |
| Amount Per Serving | %DV | |
| Total Fat 45.7g | 70% | |
| Saturated Fat 16.7g | 83% | |
| Monounsaturated Fat 21.5g | ||
| Polyunsaturated Fat 5.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 48mg | 16% | |
| Sodium 808mg | 33% | |
| Potassium 37mg | 1% | |
| Total Carbohydrate 0.0g | 0% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 0.0g | ||
| Protein 2.9g | 5% | |
Roast Guinea Hen
By: Molly53
May 17, 2008
Many people raise Guineas now, making them available for a wider range of people than hunters. This fowl is good with nearly any stuffing you might wish. One might use wild rice stuffing, chestnut stuffing or the old standby sage stuffing for good effect. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
SERVES 2
Ingredients
- 1 guinea fowl, cleaned and washed
- 1/4 lb salt pork
- prepared stuffing (your choice)
Directions
1
Preheat oven to 350°F.2
Wash hen and lard with salt pork.3
Fill with stuffing of your choice.4
Close opening and truss.5
Place breast-side down in an uncovered roasting pan.6
Place in oven for an hour, then turn breast-side up and cook until tender, about one more hour, basting every half hour.
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- Course > Main Dish
- Main Ingredient > Meat > Poultry
- Main Ingredient > Meat > Wild game
- Cuisine > North American > United States > Northeastern
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Number of Servings > For 1 or 2
- Preparation > Presentation > Served Hot
- Occasion > Taste/Mood > Savory
- Dietary > Free of...
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