Guinea Fowl Roast
Roast guinea fowl is a dish that elevates any dinner table with its tender meat and rich flavor. This recipe combines the earthy aroma of rosemary and garlic butter with the wholesome taste of roasted vegetables, creating a meal that is both comforting and elegant. Ideal for festive gatherings or gourmet dinners, this roast showcases the versatility and depth of game bird cuisine.
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1
Preheat the oven to 200°C. Clean the guinea fowl and pat it dry with paper towels.
Ensure the guinea fowl is thoroughly dry before seasoning to help the skin crisp up during roasting.
2
In a small bowl, mix softened butter with minced garlic, chopped rosemary, salt, and black pepper. Rub this mixture under the skin and all over the bird.
Gently loosen the skin of the guinea fowl from the breast meat to create pockets for the butter mixture. This will ensure the meat stays moist and flavorful.
3
Stuff the cavity of the guinea fowl with lemon slices and a few sprigs of rosemary.
Adding aromatics to the cavity infuses the bird with subtle flavors from the inside out. You can also use other herbs like thyme or sage.
4
Place the bird in a roasting pan. Arrange the chopped carrots and potatoes around it. Drizzle everything with olive oil and season with salt and pepper.
Cut the vegetables into evenly sized pieces to ensure they cook at the same rate. Toss them with olive oil and seasoning before arranging them around the bird.
5
Pour the chicken stock into the pan to prevent the vegetables from drying out.
The chicken stock adds moisture and flavor to the vegetables. You can also use white wine or vegetable broth as an alternative.
6
Roast the guinea fowl in the preheated oven for 1-1.5 hours, basting occasionally with the pan juices.
Basting the bird every 20-30 minutes helps to keep it moist and ensures even browning. If the skin starts to brown too quickly, cover the bird loosely with aluminum foil.
7
Check that the guinea fowl is fully cooked by ensuring the internal temperature reaches 75°C. Let it rest for 10 minutes before carving.
Use a meat thermometer to check the internal temperature. Insert it into the thickest part of the thigh, avoiding the bone. Resting the bird allows the juices to redistribute, resulting in a more tender and flavorful bird.
8
Serve the guinea fowl with the roasted vegetables and a spoonful of the pan juices.
Strain the pan juices and serve them as a gravy. You can also add a splash of cream or wine to the gravy for extra richness.
