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Roasted Guinea Fowl


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Roasted Guinea Fowl
18th February, 2018

I love Guinea Fowl when it’s been cooked to perfection and I know from friends that they’re a tad wary of using it because they’re not sure how it should be cooked

This recipe is very simple and describes how to treat the Guinea Fowl before cooking and afterwards. Enjoy

Ingredients

  • 1 Guinea fowl (between 1.1-1.5kg)
  • 150g butter

    Method

    Preheat the oven to 150 C

    A Guinea fowl always cooks better when it's trussed so tie the front legs of the Guinea up. When done make sure you season it with salt and pepper

    In a large frying pan, melt the butter and begin to brown the Guinea over a medium heat until well browned all over. Don't forget to baste with the butter as you go to help keep the bird moist (including the inside) and keep an eye on the colour. We don't want to burn the skin

    Make a trivet using celery, carrot and onion in a roasting tray and place the bird on top. Cook in the oven for about 30 to 35 minutes. You can check when the bird is done when the juices run clear after being pierced with a skewer

    When done, remove from the oven, cover with foil and rest for 20 minutes