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James's Roasted Guinea with Chili Butter

 2 tbs olive oil
    1/2 c  minced shallots or green -onions
      2 tbs minced garlic
      4 oz unsalted butter, softened
    1/2 tesp each ground cinnamon and cumin
  1 1/2 tb pure medium chili powder, 
           -<>
      1 tesp hot chipotle powder
      2 tbs minced cilantro and/or 
           -parsley
      1 tbs fresh lemon juice
      1    salt and freshly ground pepper to taste

Instructions

In a small saute pan add olive oil, shallots and garlic and saute over
moderate heat until soft but not brown. Remove and cool.

In a mixing bowl blend together the butter, cinnamon, cumin, chile powder,
cooled shallot mixture, herbs, lemon juice and salt and pepper to taste.
Loosen skin around breast and legs of Guinea Hen and with your fingers
spread on layer of chili butter under skin. Be careful not to tear skin.
Rub any remaining chili butter on hen and place breast side down on a
roasting rack in a pan.

Place in a preheated 450 degree oven for 20 minutes.

Turn breast side up, reduce temperature to 350 degrees and continue to
roast hen, basting with pan juices frequently (add a little white wine if
desired). Roast for an additional 35 to 40 minutes or until a meat
thermometer inserted into a fleshy part of the thigh registers 165 degrees.
Transfer to a cutting board and let stand, covered loosely with foil, for
10 minutes before carving.

Yield: 4 servings

To give up the task of reforming society is to give up one's responsibility as a free man.

- Alan Paton