I prefer guinea hens for this recipe, but free-range chickens would work well too.
- 8 Garlic Cloves, Peeled and Smashed
- 1lb Fingerling Potatoes
- 1 Bay Leaf
- 6T Butter
- 2 1/2 T Whole-Grain Mustard
- 1T Chives, Chopped
- 2 (2 1/2 lb) Guinea Hens
- 4 Sprigs Thyme
- 4 Sprigs Tarragon
- 4 Sprigs Parsley
- 2T Olive Oil
- 6 Shallots
- 1/2 c Poultry Stock
In a large pot bring about 1 1/2 Q water to a boil. Add the garlic and simmer for 5mins. Remove the garlic and add the potatoes along with the bay leaf and salt. Simmer for 10mins. Cool the potatoes in hot water, uncovered, than drain and peel (if desired).
Heat the oven to 425 degrees.
Melt 1T butter and set aside. Mash together the mustard, chives, remaining 5T butter, salt and pepper. Reserve 1T of the mustard mixture.
Gently run your finger between the meat and the skin of the guinea around the breasts and legs. Push the mustard mixture under the skin and spread evenly. Season the hens inside and out with salt and pepper and put half of the herbs into the cavity of the hens. Brush melted butter over the birds.
Place the hens in a roasting pan breast side up and scatter the potatoes and shallots around them. Roast the hens, basting every ten minutes, for 30mins. Add the garlic to the roasting pan along with the remaining thyme sprigs. Continue to roast an additional 20-30mins, turning vegetables and basting frequently. The thickest part of the hen (without touching bone) should read 170 degrees.
Remove the hens and vegetables from the roasting pan. Add the poultry stock and deglaze by boiling. Reduce until you are left with about 1/2 c. Strain the sauce, stir in the reserved tablespoon of the mustard mixture and season with salt and pepper.
Chop the tarragon and parsley and sprinkle over the vegetables. Serve with sauce.
