Ingredients: Guinea hen/cornish game hen, 1 each 2 oz. Boon Gueuze 1/2 cup flour (as needed) 1 can chicken broth 2 cloves garlic chopped 4 sprigs fresh thyme salt and pepper to taste 4 oz. butter Directions:1. On a rack with a roasting pan cook seasoned bird, start at 450 until degrees until skin crisps, lower oven to 350 degrees and pull bird when juice from its legs thickest part runs clear. 2. In the roasting pan, add garlic and whisk in flour, add enough so the flour and chicken fat looks like sand at low tide. 3. Whisk in chicken stock and beer, then simmer until the flour taste is gone, and add butter, salt and pepper. |