Here's a delicious, easy-to-make eastern Mediterranean guinea hen dish. The trick here is to dip the hens very quickly in simmering acidulated water to firm up the skin without hardening the flesh. The slow part comes in letting the skins dry out. This Chinese-inspired method results in a truly crisp, almost crunchy skin. I like to serve the hens with the slightly wet Turkish Purlane Salad that follows and some dense-textured, lightly toasted bread to mop up the juices.