Rosemary-Brined Mauer’s Mountain Guinea Hen

Ingredients

5 sprigs rosemary, roughly chopped
3 sprigs thyme, roughly chopped
½ head garlic
3 tbs. salt
3 tbs. packed brown sugar
1 tsp. white peppercorns
3 3½-lb. guinea hens, neck and wishbone removed (can be ordered from D’Artagnan Foods)
3 tbs. butter

Instructions

For the brine: Place the rosemary, thyme, and garlic in a large saucepan over low-medium heat with 10½ cups of water. Bring to a boil, lower heat, and let simmer for at least 30 minutes. Remove from heat, and add the salt, sugar, peppercorns, and another 10½ cups of water. Allow to cool completely. Once the brine is fully cooled, submerge the hens completely in the brine and refrigerate for a minimum of 24 hours or a maximum of 3 days. Remove the birds from the brine and pat dry.

To cook the guinea hens: Preheat oven to 350 degrees. Place the guinea hens on a large sheet tray with a rack and cook for approximately 1 hour, or until the internal temperature reaches 135 degrees. Remove the birds from oven and increase the temperature to 450 degrees. Let hens rest for approximately 10 minutes. Return the rested guinea hens to the oven until the skin is crisp and golden. Remove the birds from oven, place a generous pat of cold butter on top of each, and allow to rest for an additional 5 to 7 minutes. Carve the birds, place on a warm serving tray, and pour the pan juices over the birds just before serving.

(Published 2016)