Ingredient Checklist


Instructions Checklist
  • Heat oven to 450 degrees.

  • Wash birds and pat dry. Gently loosen the skin of each fowl's breast and place flat-leaf parsley leaves under it. Fill birds with stuffing, truss with butcher's twine, and place in a foil-lined roasting pan. Melt butter and brush birds; sprinkle with salt and pepper, and surround with the chervil, parsley, and garlic.

  • Roast for 15 minutes. Add wine to pan and brush birds again with melted butter. Reduce heat to 400 degrees and roast for 1 hour. Cover with foil and roast for 15 to 30 minutes more.

Cook's Notes

We used Canadian Pintelle guinea hens for this recipe; Cornish game hens can be substituted. Reduce the roasting time to 1 hour.