D'Artagnan Whole Guinea Hen
Guinea hen, also called guinea fowl, is perhaps little known in the U.S., but is extremely popular in France, where it is often referred to as the ?Sunday bird.? A relative of the chicken and partridge, the guinea hen?s lean and tender dark... meat has 50% less fat than chicken and has a pleasant, slightly gamey flavor that is similar to pheasant in taste. D?Artagnan guinea hens are humanely raised from the highest grade of French breeding stock to ensure a top quality bird. Their diet consists of corn, soy and wheat alfalfa, with no antibiotics or hormones ever used. Air-chilling helps preserve the meat?s texture and flavor, and because the skin is not water-logged, it cooks up nice and crispy. Enjoy the whole bird as you would a roast chicken. Guinea hen meat is very lean and can become dry in cooking, so we also recommend a moist cooking method such as braising, or barding the bird generously with bacon. Two of our favorite techniques for poultry work especially well with guinea hen: tuck some black truffle butter under the skin, or rub duck fat all over before roasting it slowly. You can also cook the parts of the bird separately: pan sear the breast and then braise or confit the legs. Humanely-raised from the highest grade of French breeding stock All-vegetarian diet of corn, soy and wheat alfalfa No antibiotics, hormones or steroids ever used Air-chilled for 24 hours Vacuum-sealed packaging for freshness Leaner than chicken with 50% less fat Serves 2-4 read more
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