Five-spice roasted guinea hens

1 servings

Ingredients

Quantity Ingredient
3 tablespoons Five-spice powder*
4 tablespoons Vegetable oil
Four; (2 1/2-pound) guinea
; hens,** rinsed and
; patted dry
1 cup Dry white wine
The zest of 1 1/2 navel oranges; removed in strips
; with a vegetable
; peeler
Eight; (1/4-inch-thick)
; slices of fresh
; gingerroot, crushed
; lightly with the
; flatside of a large
; knife
3 Whole star anise*
2½ cup Chicken broth
½ cup Water
3 tablespoons Soy sauce
2 tablespoons Cornstarch; dissolved in 2
; tablespoons cold
; water
***FOR STEAMED BROCCOLI RABE AS AN
; ACCOMPANIMENT***
2½ pounds Broccoli rabe; (available at
; specialty produce
; markets and some
; supermarkets) or
; choi sum (Chinese
; flowering cabbage,
; available at Asian
; markets)

Directions

FOR THE SAUCE

*available at Asian markets, specialty foods shops, and some supermarkets **available at some butcher shops In a small bowl stir together the five-spice powder and 2 tablespoons of the oil, rub the mixture on the guinea hens, and season the hens with salt.

In a large heavy skillet heat the remaining 2 tablespoons oil over moderately high heat until it is hot but not smoking and in it brown the hens lightly, 1 at a time. Arrange the browned hens, breast side down, in 2 roasting pans and roast them in a preheated 350F. oven, switching the pans from one rack to the other after 30 minutes, for 50 minutes to 1 hour, or until a meat thermometer inserted in the fleshy part of the thigh registers 170F. Transfer the hens to a cutting board and let them stand, covered loosely with foil, for 15 minutes.

Make the sauce while the hens are standing: Skim the fat from the pan juices, divide the wine between the pans, and deglaze the pans over high heat, scraping up the brown bits. Transfer the mixture to a large saucepan, add the zest, the gingerroot, and the star anise, and boil the mixture until the liquid is reduced to about ⅓ cup.

Add the broth, the water, and the soy sauce and cook the mixture at a slow boil for 5 minutes. Stir the cornstarch mixture, stir it into the zest mixture, and simmer the sauce for 2 minutes. Strain the sauce through a fine sieve into a saucepan and keep it warm.

Carve the guinea hens, divide the broccoli rabe among 8 heated plates, and arrange the meat on it. Spoon some of the sauce over each serving and serve the remaining sauce separately. To make steamed broccoli rabe:

Trim and discard any yellow or coarse leaves and the tough stem ends from the broccoli rabe and wash the broccoli rabe well in several changes of cold water. In a steamer set over boiling water steam the broccoli rabe, covered, for 4 to 5 minutes, or until the stems are tender.

Serves 8.

Gourmet October 1992

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