1 guinea hen
1 piece caul fat
1 clove garlic, crushed
3 oz. sliced pancetta
1 tbs. olive oil
How to make the Faraona Al Cartoccio – Bagged Guinea Hen:
Clean the guinea hen, then wash and pat dry. Put the clove of garlic, some sage leaves, and salt inside the bird. Scald the caul fat in boiling water, drain, and spread on a kitchen towel to dry, then salt the outside of the hen and sprinkle with a few sage leaves. Wrap the bird in the pancetta and then in the caul fat.
Grease a sheet of waxed paper with oil and wrap the bird in it again. Seal by twisting the paper’s edges onto itself—Cook in a pre-heated oven at 450’F for about an hour. Remove from heat, open the bagged hen, carve and serve.