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. 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 edges of the paper onto itself. Cook in a pre-heated oven at 450ºF for about an hour. Remove from heat, open the bagged hen, carve and serve. |
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