Name: Roasted Guinea Hens with Whole-Grain Mustard and Herbs
Cook time: 1 3/4 hr
Total time: 2 hr
Yield: Makes 6 servings
Ingredients: 8 garlic cloves, each halved lengthwise and germ removed if green; 1 lb fingerling potatoes or small boiling potatoes; 1 bay leaf (not California); 3/4 stick (6 tablespoons) unsalted butter, softened; 2 1/2 tablespoons whole-grain mustard; 1 tablespoon chopped fresh chives; 2 (2 1/2-lb) guinea hens or 2 (2 1/2- to 3-lb) free-range chickens; 4 large sprigs fresh thyme, leaves and stems separated; 4 sprigs fresh tarragon, leaves and stems separated; 4 sprigs fresh flat-leaf parsley, leaves and stems separated; 2 tablespoons extra-virgin olive oil; 6 medium shallots (1/2 lb), lobes separated if necessary; 1/2 cup low-sodium chicken broth

Chef Boulud prefers guinea hens for this recipe, but we found free-range chicken to be a worthy substitute.

Cooks' notes:

•Garlic and potatoes can be cooked 1 day ahead and chilled, covered (peel potatoes before chilling).

•Mustard butter can be prepared 1 day ahead and chilled, covered. Bring to room temperature before using.

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