Guinea hen Grilled with the aroma of Bay leaf

Faraona Grigliata All’aroma di Alloro

Guinea hen grilled, flavored with bay leaf and completed with an aromatic oil.

4 servings

Easy

There guinea hen grilled with the aroma of bay leaf it's a main course of meat with a strong character, suitable for a lunch or dinner in which the cooking grilled over embers becomes the protagonist. The grill develops an intense golden brown on the surface, while the meat, kept in boneless pieces, acquires a compact and juicy consistency when cooked over abundant, very hot embers.bay leaf intervenes in two distinct moments: it accompanies the guinea hen It's then left to infuse in the oil, which complements the dish with a distinct herbaceous aroma. The result is simple yet aromatic, based on the balance between the flavor of the meat, the warm note of the grill, and the fragrant aroma of the oil. This recipe is a classic Italian dish.

Instructions

Voice reading

7 steps · natural Italian voice

Cut and debone

Cut the guinea hen Cut the steak into four pieces and carefully debone each portion, keeping the meat as compact as possible. Trim any irregularities without reducing the thickness too much, so that it cooks more evenly on the grill. Arrange the four pieces in a food-safe bowl, ready to be seasoned.

Season the guinea hen

Salt the pieces of guinea hen and add six bay leaves chopped. Pour a tablespoon of extra virgin olive oil and distribute it on the meat, gently massaging each portion. Let the surface be evenly seasoned and flavored with thebay leaf, without salt or oil buildup on the bottom of the bowl.

Prepare the flavored oil

Chop eight bay leaves and toss them in plenty of extra virgin olive oil. Stir carefully to distribute the chopped ingredients throughout the seasoning, and let the oil infuse with the flavor while you prepare the grill. The mixture It should be homogeneous, with finely dispersed leaves and a clear aroma of bay leaf.

Heat the grill

Prepare a very hot grill fueled by abundant embers. Wait for the heat to be intense and even before placing the meat on it: the grill must be ready to quickly brown the surface, without direct flames that could burn the meat.bay leaf or the outside of the guinea hen.

Cook the first side

Place the four pieces of guinea hen Place them on the hot grill and cook them on the first side. Let the surface brown and brown evenly, without moving the meat constantly. The side is ready to be turned when it is golden brown and comes away from the grill without resistance.

Complete cooking

Turn the pieces of guinea hen Cook them on the other side, keeping the heat constant. Continue until they're cooked through and golden brown on both sides. Check that the meat is thoroughly cooked before removing it from the grill, avoiding interrupting the cooking process while the inside is still raw.

Season and serve

Arrange a piece of guinea hen in each dish and sprinkle it with the oil in which thebay leafSpread the seasoning evenly, so as to flavor the meat without covering its browning. Garnish each portion with sprigs of parsley. bay leaf and serve immediately, when the guinea hen it's still hot.

Chef's Tips

To maintain the guinea hen soft, cook it on plenty of hot coals, turning it only when the surface is well browned; complete the service with the flavoured oilbay leaf.