Honey Glazed Guinea Hen

Special Equipment : Scale, Stock Pot, Roasting Pan & Rack, Strainer, Tongs, Butchers Twine, Pastry Brush, Small Sauce Pot
Serves: 2-4

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Black Pepper Honey Glaze

Ingredients

1/2 Teaspoon Freshly Cracked Black Pepper
1/4 Teaspoon Chili Flake
1/4 Teaspoon Kosher Salt
1/3 Cup Honey
2/3 Cup Water
3 Tablespoon Unsalted Butter
2 Each Sprigs Thyme
1 Each Orange Peel

Method

1. Add all ingredients except the butter, thyme & orange peel into a small heavy bottom sauce pot.
2. Bring up to a boil & let reduce by a 1/4.
3. Turn down heat & whisk in the cold butter until emulsified.
4. Turn off heat.
5. Add in the thyme, orange peel & allow too steep for 5 minutes.
6. Remove orange peel & thyme.

Game Hens

Ingredients

2 Each Guinea Hens
4 Each Garlic Cloves
1 Each Oranges
10 Sprigs of Thyme
6 Sprigs of Rosemary

Method

1. Using twine tie legs together.
2. Preheat oven to 400 degrees Fahrenheit.
3. Brush Honey glaze all over bird & season with salt.
4. Place bird in roasting pan breast side down & place into the oven.
5. Cook for 15 mins.
6. Turn the bird over, & brush entire bird with honey glaze again.
7. Turn down oven to 375 degrees Fahrenheit & cook for another 20-25 mins.
8. Baste with the honey glaze.
9. Serve on top of Couscous with orange segments, garnish with thyme & rosemary.

Note: If you would like, brine the Cornish Hens for 2hrs (no longer these are tiny birds & will start to cure).

Pumpkin Couscous

Ingredients

1/2 Teaspoon Pumpkin Spice
1 Each Nutmeg
3 Teaspoon Kosher Salt
1 Tablespoon Unsalted Butter
2 Cup Couscous
3 Cup Chicken Stock
1 Each Orange, segments

Method

1. Bring all ingredients except couscous & orange to a boil.
2. Once stock is boiling, add in the couscous.
3. Turn off the heat & cover with a lid.
4. Let the couscous absorb the water & cook for 5-7 minutes.
5. Remove lid & fluff with a fork.
6. Cut orange supremes for garnish.

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