29/11/2021
Guinea Fowl Recipe
-- 1 guinea fowl
-- 1 lemon
-- 1 handful of fresh thyme
-- 1 onion
-- 2 garlic cloves
-- Vegetable stock, as needed
-- Salt
-- Pepper
Steps
1. Preheat the oven to 180°C/gas mark 4.
2. Boil a lemon in a pan of boiling water for 10 minutes. Once soft, pierce the lemon and place it in the cavity of the guinea fowl along with a handful of fresh thyme, some salt, and pepper. This will help keep moisture in the bird during roasting and impart a wonderful flavour.
3. Cut an onion into quarters and crush a couple of garlic cloves. Place them in a roasting tin.
4. Season the outside of the bird well and place it on a wire rack sat in the roasting tin.
5. Pour vegetable stock to about a third of the way up the tin. This extra liquid in the oven will create steam, another way to prevent the bird from drying out (plus, you can use it to make a delicious gravy at the end).
6. Cover the bird in foil and roast for 25 minutes per 450g. After this time, remove the tin foil and roast for a further 20–25 minutes to allow the skin to crisp up. It is cooked once the juices run clear when you pierce the thickest part of the thigh. Like chicken, guinea fowl must not be served rare.
7. Once cooked, remove your bird to a plate and cover with foil to rest for 10 minutes before serving.
Source: greatbritishchefs.com
