1.Bring a large saucepan of water to a boil over high heat. Add the fiddlehead ferns and cook for 6 to 7 minutes. Add the fava beans and cook for 3 to 4 minutes more. Drain and hold the ferns and favas under cold running water to cool.
Make a small incision in the skin of the favas with your thumbnail and pop the beans out. Discard the skins.


2.Center a rack in the oven and preheat the oven to 375°F.


3.Warm the oil in a large cast-iron pot or roasting pan over high heat. Season the hen with salt and pepper. When the oil is hot, slip in the hen, skin side down, and sear until golden brown, 5 to 7 minutes.Turn the pieces over and add the morels, potatoes, garlic, shallots, bay leaf, thyme, and butter, and season with salt and pepper. Cook, while tossing, for 5 minutes. Slide the pan into the oven and roast for 25 to 30 minutes until the juices run clear when the hen is pierced.


4.Transfer the hen and the vegetables to a large bowl and keep warm. Place the pot over high heat, add the beef stock and reduce the liquid by half. Return the hen and vegetables to the pot and toss until heated through, 2 to 3 minutes. Sprinkle the chives over and serve family-style from the pot.

To Drink: A rich Australian red with hints of cassis, chocolate, and walnut, Rosemount Estate’s Shiraz would pair nicely with the guinea hen, as would an Argentine merlot from Bodega Weinert, whose big, flamboyant taste is also a bargain.