Roast Guinea Fowl Recipe

Carved roast guinea fowl served with honey glazed vegetables.

Roast Guinea Fowl Recipe

This roast guinea fowl recipe shines a light on wonderfully tasty and underused meat, the cooking process is simple and the results are so much more interesting than roast chicken.

Course Main Course

Cuisine European

Keyword guinea fowl, roast guinea fowl, roasted guinea fowl

Prep Time 10

Cook Time 1 20

Total Time 1 30

Servings Servings

Calories 1059kcal

Author Brian Jones

Ingredients

1 Whole Guinea Fowl 1kg
1 Lemon
6 Garlic Cloves
1 Medium Onion 150g
1 Bay Leaf
500 ml Vegetable Stock 2 Cups
100 g Brussels Sprouts 1 Cup
150 g Carrots 1 Cup
2 Small Parsnips
250 ml Dry Cider 1 Cup
2 tablespoon Honey 40g
50 g Butter 3 tablespoon
1 teaspoon Salt
½ teaspoon Black Pepper

Instructions

Season the guinea fowl inside and out with salt and the cavity with black pepper.
Pierce the lemon 3 or 4 times with a fork and place it in the cavity of the bird.
Cut the onion into rounds 5-10mm thick (¼-½").
Bruise the garlic cloves with the side of a knife.
Scrub the carrots and cut into 5cm (2") lengths.
Top and tail the parsnips and cut them in half, scrubbing if required.
Add the onion, garlic, bay leaf and stock to a baking tray large enough to hold the guinea fowl and the vegetables.
Add a trivet or cooling rack, then pour in enough vegetable stock to come up to the level of the trivet.
Place the bird on the trivet, add the parsnips and carrots and create a foil tent over the roasting tin.
Roast in the oven for 4½ mins per 100g and then remove the foil and roast for a further 20 mins at a temperature of 180°C or 350°F. This should be around 65 minutes for a 1kg bird.
Peel any tough or damaged outer leaves from the Brussels sprouts and parboil in well-salted water for 5-7 minutes. Begin this step to finish when you remove the bird from the oven.
Remove the bird from the oven and place it on a chopping board, tent with foil and allow it to rest for 15 minutes.
You are looking for an internal temperature of around 65-67°C (150°F) when you remove the bird from the oven, it will continue on to the safe temperature of 73°C or 165°F whilst it is resting.
Pour the cider into an 18cm or 7" saucepan and reduce it by half. Then add half of the liquid from the roasting tin to the cider and reduce by another third, have a taste and season with salt as required.
Heat 2 tablespoons of the butter in a 30cm or 12" frying pan over a high heat, and when it begins to foam, add the honey and stir until the honey begins to colour. Add the drained Brussels sprouts, carrots and parsnips and toss to glaze.
Just before you are ready to carve the guinea fowl, whisk the remaining tablespoon of butter into the sauce.
Finally, carve the bird and serve.

Nutrition