WHITE FOWLS RECIPES
BEST GUINEA FOWL RECIPES - OLIVEMAGAZINE
ROAST GUINEA FOWL RECIPE - OLIVEMAGAZINE
Roast guinea fowl sits in a rich and creamy chicken stock sauce with shallots and lardons. Serve with mashed potatoes and greens for an alternative Sunday roast
Provided by Adam Bush
Categories Meat and poultry
Total Time 1 hours 20 minutes
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/fan 180C/gas 6. Drizzle the olive oil over the guinea fowl and season generously, inside and out.
- Heat an ovenproof frying pan over a medium-high heat and brown the bird all over until golden, then remove onto a plate. Add the lardons and onions to the pan, and cook for 5-10 minutes or until the fat has rendered from the lardons and they have started to crisp. Pour in the wine and bubble for a minute before adding the stock and mustard. Sit the guinea fowl on top of the onions and bake for 15 minutes before turning down the oven to 180C/fan 160C/gas 4 and roasting for another 30 minutes or until the juices run clear when pierced in the thigh. Remove from the oven and move the bird to a plate to rest, covered with foil, for 15 minutes.
- Meanwhile, put the pan over a medium heat and pour in the cream. Bubble for 5 minutes until thickened, then stir in the tarragon or parsley.
- Pour any resting juices into the sauce and serve the guinea fowl with the sauce, mashed potatoes and greens.
Nutrition Facts : Calories 1071 calories, FatContent 65 grams fat, SaturatedFatContent 25 grams saturated fat, CarbohydrateContent 8 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 3 grams fibre, ProteinContent 99 grams protein, SodiumContent 3000 milligrams of sodium
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