Tarragon guinea hen with pears
Prep Time
Cooking Mode
To taste salt and pepper
1 guinea hen
2 shallots
30 mL (2 tbsp.) tbsp. finely chopped fresh tarragon
60 mL (¼ cup) cup room-temperature butter
125 mL (½ cup) cup white wine
125 mL (½ cup) cup chicken stock
2 Bartlett pears
2 Forelle pears
To taste salt and pepper
1 guinea hen
2 shallots
30 mL (2 tbsp.) tbsp. finely chopped fresh tarragon
60 mL (¼ cup) cup room-temperature butter
125 mL (½ cup) cup white wine
125 mL (½ cup) cup chicken stock
2 Bartlett pears
2 Forelle pears
Directions
1Preheat oven to 200°C (400°F).
2Blend butter, tarragon and shallots in a small bowl. Reserve 15 mL (1 tbsp.) of this blend. Generously spread remaining tarragon butter beneath the skin of the hen. Season with salt and pepper.
3Tie legs together with string and place guinea hen breast-up in a large ovenproof dish. Pour wine and chicken stock around hen.
4Roast in the oven for 15 minutes. Reduce heat to 180°C (350°F) and continue roasting for 1 hour, or until meat thermometer reads 82°C (180°F).
5Baste hen regularly during cooking. Remove from oven and allow to rest, covered with aluminum foil, for 10 minutes.
6During this time, heat reserved tarragon butter in a skillet over medium-high heat. Add pears and cook for 10 minutes, or until golden.
7Using a ladle, skim fat from roasting juices. Transfer juice to a gravy boat. Serve guinea hen with pears and roasting juices.
8Aide-gourmet tip:
9Replace tarragon and shallots by 30 mL (2 tbsp.) each: fresh thyme and lemon zest. Insert a large onion cut in quarters in the hen cavity.
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Personal Note
Personal Note