Succulent young guinea may be broiled, roasted, or fried.
Because the meat of an older hen is lean and dry, the traditional way to roast a hen is to wrap it in a blanket of bacon and roast it uncovered at 350°F for about 45 minutes until the meat is tender. To brown the skin, remove the bacon toward the end of the cooking period.
If you prefer to do it without the added fat, cook a mature hen by a moist-heat method such as braising or stewing.
For example, quarter the hen and marinate it overnight in 1/2 cup apple cider or white wine combined with 1 cup hot water, 1 small onion, and 3 crushed cloves. Drain the meat, pat it dry, and brown it in a little butter or oil. Add one sliced onion and 1/2 cup apple cider or dry white wine. Cover and simmer for 30 minutes to one hour (depending on the bird's age) until the meaty part of a leg gives when you prick it with a fork.
No matter how you prepare it, guinea goes well with sautéed mushrooms, brown or wild rice, and lightly steamed spinach or a fresh tossed salad.