Lidia Bastianich’s Roasted Guinea Hen with Balsamic Glaze · Faith Middleton's Food Schmooze
The blend of balsamic vinegar and honey to baste the guinea hen gives the bird a beautiful mahogany glaze and a delicious sweet-tart taste. Holiday-worthy!
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Cooking tools:
- Oven
- Roasting pan
- Skillet
- Stove
- Spoon
- Paper towel
- Aluminum foil
- Fine-mesh sieve
- Saucepan
- Carving knife
- Serving platter
- Instant-read thermometer
- Measuring cup
Ingredients
- Two 2-1/2 pound guinea hens
- 2 teaspoons kosher salt
- freshly ground black pepper
- 4 sprigs fresh rosemary
- 4 sprigs fresh sage
- 1/4 cup extra virgin olive oil
- 2 medium onions (coarsely chopped)
- 1 cup chopped celery
- 1 cup chopped carrot
- 2 fresh bay leaves
- 2 cups chicken stock ((homemade or storebought))
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
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