Guinea Fowl Roast
Roasted guinea fowl is a dish that elevates any dinner table with its tender meat and rich flavour. 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.
Ingredients for this recipe
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Preparation Steps
1
Preheat the oven to 400°F (200°C). Clean the guinea fowl thoroughly and pat it dry with paper towels.
2
In a small bowl, combine softened butter, minced garlic, finely chopped rosemary, salt, and freshly ground black pepper. Gently loosen the skin of the guinea fowl and rub this mixture underneath and all over the exterior of the bird.
3
Stuff the cavity of the guinea fowl with lemon slices and a few sprigs of rosemary.
4
Place the bird in a roasting pan. Scatter the chopped carrots and potatoes around it. Drizzle generously with olive oil and season with salt and pepper.
5
Pour the chicken stock into the pan to prevent the vegetables from burning and to create a flavorful base for the pan sauce.
6
Roast the guinea fowl in the preheated oven for 1 to 1.5 hours, basting frequently with the pan juices to ensure a moist and golden-brown finish.
7
Check the internal temperature of the guinea fowl with a meat thermometer; it should reach 165°F (75°C) to ensure it's fully cooked. Remove from the oven and let it rest for 10 minutes before carving.
8
Carve the guinea fowl and serve with the roasted vegetables, spooning the flavorful pan juices over the top.
