A friend of mine gave me three Guinea Hens he recently slaughtered so it looks like a weekend cooking project is in order. Guinea Hen meat can be tough so I'm thinking about the following method:
- Bone all the meat
- Make a stock with the roasted carcass bones
- Grind the dark meat into a porchetta style sausage meat (garlic, fennel, rosemary)
- Pound the breast meat into a thin cutlet, and roll up with the forcemeat
- Wrap in the skin, truss and slow roast on the Big Green Egg
- Make a gravy with the stock
I'll report back over the weekend with the results
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