- DescriptionMoist and tender, the meat of the guinea hen is similar to pheasant, but without any gaminess. Europeans hold the guinea hen in the high esteem that Americans hold the Sunday roast. We love to braise this bird with cabbage, potatoes, and lager, as they do in France. You can substitute guinea hen for chicken in almost any recipe.
These Guinea hens, also called "Pintade," come from a French guinea breeding stock. They are hand-raised without antibiotics at Joyce Farms, a small artisanal producer of the most distinctive poultry in America. The birds are raised following the strictest natural guidelines and eat all-natural, vegetarian diet with no animal by-products, growth promoters, hormones or antibiotics. (from Joyce Farms)