White Oak Pastures Guinea Hen by Michelin Star Chef Critchley

Guinea Hen makes for an exciting change of pace. This game bird’s light poultry flavor is suffused with a ‘wild’ taste from its free-range diet. The meat, lean and rich in amino acids, benefits from a little extra time over gentle heat to break down the legs’ connective tissue. The result: a succulent, savory, untamed meal. All you need are Chef Critchley’s perfect recipe and the Cinder Grill’s perfect precision.

2-4 People

1 each Guinea Hen, backbone removed, split in half
1 tsp Rosemary, Dried
1 tsp Oregano, dried
1tsp Black pepper, ground
2 tsp Sea Salt, fine
1 each Lemon, cut in half

For the Caper sauce

¼ cup Olive oil
2 each green onion, chopped
2 Tbsp Capers, chopped
1 each Jalapeno, remove seeds, chopped
4 sprigs Parsley, flat leaf, chopped
4 sprigs Cilantro, chopped
2 Tbs Sherry Vinegar

METHOD:

Remove guinea hen from the package and rinse with cold water, pat dry with paper towels.
Using kitchen shears, remove the wing tips at the joint and remove backbone. Cut the breast down the middle so that you have two halves
On the flesh side sprinkle the sea salt, pepper, oregano and rosemary.
Place the hen flesh side up on the cinder grill, close the lid and set the temperature to 175°F.
Chop the onion, capers, jalapeno, parsley, cilantro together on a cutting board then transfer into a small mixing bowl with the sherry vinegar and olive oil.
The hen will come up to temperature within an hour. Allow it to cook for a full 90 minutes before searing as the Cinder will maintain the 175°F temperature and allow the meat to tenderize and break down the tough connective tissue in the legs.
Remove the hen and allow to rest. Wipe down the grill plates and turn the temperature to sear.
Lightly coat the hen’s skin with olive oil and place skin side down on the cinder. Place the two halves of lemon cut side down as well. Close the lid and sear for 1 minute.
Once the hen is golden brown, remove both the lemons and the hen and allow to rest on a cutting board for 8 minutes.
Cut each half into 4 pieces and place all 8 on top of the caper sauce on a large serving tray.