How to cook Guinea Fowl Guinea Hen?
Guinea hen, also known as African pheasant, has long been the staple of European dinner tables. Demand for guinea hen is growing from chefs to discriminating home cooks. While breeding stock is imported annually from France, a growing number of guinea hen are farm raised in the U.S.A. They are raised without hormones on a diet of corn, soy, and wheat and are harvested at 10-12 weeks. Guinea Hen is succulent with light-colored breast meat that has more flavor and character than chicken. Is the only game bird available with 50/50 meat to bone ratio and 50% less fat than chicken. Even though the leg meat is dark, it is tender and exceptionally rich and flavorsome. The helmeted guinea hen has been raised for food since the fourth century B.C. They are native to Africa and thought to have originated in Guinea in western Africa. These birds were once enjoyed by early Greeks and Egyptians, then by Romans who gave them the name gallina faraona or Pharaohs hen. When the Roman Empire collapsed,
