Roast guinea hens with truffled polenta and butternut squash from Welcome To My Kitchen: A New York Chef Shares His Robust Recipes And Secret Techniques (page 220) by Tom Valenti and Andrew Friedman

  • dark chicken stock
  • guinea hen
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute truffle oil for black truffles. You may use the Roasted garlic puree recipe on p. 12, and the Dark chicken stock recipe on p. 32.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Stewed Brussels sprouts

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute truffle oil for black truffles. You may use the Roasted garlic puree recipe on p. 12, and the Dark chicken stock recipe on p. 32.

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