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Guinea Hen

This might be reserved for Sunday dinner in France, but we can eat juicy and moist Guinea Hen all week long. Also known as “pintade”, this bird is similar to a pheasant in size, with a flavor somewhere between chicken and turkey, but much more flavorful. Guinea hen meat is succulent, dark and actually leaner than chicken, making this a great alternative to amp the flavor of your bird dishes. Try guinea fowl meat brined, roasted or braised, and it will be always tender and juicy.
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Guinea Hen Legs, Bone In
by Broadleaf
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