Well it sure as heck cant be called a chicken if it has developed any flavor of its own now can it? It may be a little on the tougher side than these pate formed chickens they tend to sell. Go for it
Mystery Fowl
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CreamyGoodness
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I liked the hop schedule joke, but it actually gave me an idea. Anyone ever put hops in their poultry stuffing?
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CreamyGoodness
Well-Known Member
Ever the intrepid gourmand, I purchased the "manager's special" the other day. Two guinea hens for $3.19! Prepared them as I would cornish game hens and... they were terrible. Like eating a rubber chicken.
So, instead of throwing them away, I tossed them whole into a stock pot. Seriously, it is the best "chicken" stock I have ever made.
Highly suggest it.
So, instead of throwing them away, I tossed them whole into a stock pot. Seriously, it is the best "chicken" stock I have ever made.
Highly suggest it.
Sean
Well-Known Member
The Guinea hen breast is really nice. It overcooks quick. It is pretty lean and a little pig fat is nice, caul if you can find it, or butter under the skin.
The leg and thigh are fantastic braised. I do them with dried chiles, oregano, light tomato broth and whatever is at hand.
The leg and thigh are fantastic braised. I do them with dried chiles, oregano, light tomato broth and whatever is at hand.
