Roasted Guinea Hen

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The New York Times
Nutrition per serving    (USDA % daily values)
CAL
312
FAT
51%
CHOL
0%
SOD
67%

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Ingredients for 2 servings

1 cup chicken broth

2 tablespoons fresh thyme leaves

1/2 teaspoon coarsely ground black pepper

1 guinea hen, about 4 pounds, rinsed and patted dry (if you have the time, place on a baking rack, uncovered, in the refrigerator for 24 hours)

3/4 teaspoon coarse sea salt

3 cloves garlic, skin left on and lightly crushed

4 teaspoons olive oil

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