Guinea Fowl - Rosemary Brined

INGREDIENTS

20 cups water, divided 10 & 10
10 garlic cloves, Smashed
5 rosemary sprigs, roughly chopped
3 thyme sprigs, roughly chopped 
2 Tablespoons dried onion                                                                                                                                                 2½ tablespoons light brown sugar
2 tablespoons salt
1 teaspoon white peppercorns
1 3 1/2-4-pound Guinea Fowl                                                                                                                                                2 tablespoons unsalted butter

In a large stock pot, combine 10 cups of the water as well as the garlic, rosemary, thyme and dried onion. Bring to a boil, then reduce the heat and simmer on low for 30 minutes. Remove from heat and add the remaining 10 cups water, the sugar, salt and peppercorns. Let the brine completely cool.

2. In a large pot add the guinea to the cooled brine, making sure it’s completely submerged. OR I prefer putting the brine and the bird into a ziplock and then placing the bag in a bowl in the event it springs a leek. Then I turn the bag every now and then. Refrigerate for at least 24 hours but up to 3 days (I brine mine for 3 days).

Line an edged baking sheet with foil and place a rack on top. Remove the guinea from the fridge and the brine 30 minutes before it will go into the oven. Completely dry the bird and place it on the prepared rack.

Preheat the oven to 350º. Roast until the hen for 40 minutes. Remove the guinea from the oven and raise the temperature to 450º. Let the guinea hen set on the stovetop, while the oven is heating. Rub the guinea with the butter and put it back in the oven until golden brown, 12 to 15 minutes. Allow it to stand for 7 minutes before serving.