Guinea-hen a la Crete

Ingredients for 4 

Guinea-hen
100 grams butter
salt
black pepper
white pepper
laurel
clove
rosemary
basel
nutmeg
juniper
cinnamon

Preparation:

Guinea-hen a la Crete is a rather complicated dish. Traditionally, once the meat has been prepared, it is cooked in clay which is broken once the meat is ready. This procedure assures the meat is tender and full of flavour but can easily be substituted by cooking the guinea-hen in a terra cotta casserole. You will be surprised how tender and delicate the result will be with this very ancient recipe.

First of all, mix all the herbs together.

Add 100 grams salt.

Mix all and add 100 grams melted butter to obtain a creamy fragrant mixture.

Wash the guinea-hen, dry and spread your creamy mixture all over the hen.

Add some of the mixture on the inside of the hen.

Line your terra cotta casserole with cooking foil.

Place the hen in the casserole, close the foil and cover your casserole. Place in the oven at 100-150°C for three hours.

After three hours check the meat with a toothpick. The meat should be soft and light in color.

Cut and serve with roast potatoes and a red Gutturnio Frizzante Podere Casale Wine.