Guinea Fowl Supreme With A Rich Chicken Jus Recipes

GUINEA FOWL SUPREME WITH A RICH CHICKEN JUS

Steps:

• Place the chicken legs into a large roasting dish and place in the oven at 180CFan for at least an hour to roast. Roast the chicken until there is good colour on the legs and on the skin as this adds great flavour to the jus.
• Once there is a good colour on the chicken remove from the oven and place the chicken and any cooking juices in a large saucepan. Add a little boiling water to the roasting pan and make sure you get all the roasting juices from the pan.
• Add the vegetables and herbs to the saucepan along with the chicken and set over a medium heat, stir until the vegetables have softened, the chicken should look well broken down.
• Add the stock to the chicken and vegetables and simmer for at least 2 hours before straining the sauce through a fine sieve lined with muslin. Leave to strain for an hour to ensure that you have all the liquid from the pan.
• At this stage allow the stock to settle and the fat will rise to the top. Remove as much fat from the stock as possible, either by spooning it off or using a special fat separating jug. You want a clean and clear stock to make your jus with.
• Put the stock into a clean sauce pan and over a high heat reduce the stock by two thirds. Add the wine to the jus and heat vigorously until the jus has again reduced by two thirds or until you have the desired consistency. Remember jus is richer than a simple gravy and you don't need so much.
• Add the apple jelly, butter and season to taste. Do not season with salt before this stage as you don't want a salty stock. Set the jus aside until ready to serve.
• Brush the guinea fowl supreme with a little sunflower oil and season with salt and pepper.
• Heat up a large non-stick frying pan and place each supreme skin side down in the pan and cook for 2-3 minutes on each side until golden.
• Remove the guinea fowl from the pan and place into a roasting pan. Place in the oven at 180CFan for 12-14 minutes until it has reached an internal temperature of 74C.
• Remove from the oven and leave to rest for 10 minutes before serving with the chicken jus and vegetables of you choice.

GUINEA FOWL

Steps:

• Split guinea fowl or poussins. Remove wing portions and backbones. Bone breasts and thighs, leaving breast and thigh pieces attached with skin. Place each piece in a separate zip-top plastic freezer bag and spoon in 2 tablespoons fat. Add a pinch of pepper, sugar and salt to each, expel air from the bags, seal. Squeeze to mix.
• For chicken jus: Boil chicken stock in a saucepan until reduced to about 1 1/2 cups. Add port and boil until mixture is syrupy and reduced to 2/3 cup, about 20 minutes. Season with soy sauce, walnut oil and salt.
• For bread sauce: Place bread, garlic, salt, pepper and sugar in a food processor and blend into crumbs. Drizzle in oil and blend into a paste.
• For parsley oil: Combine oil and parsley in a blender and purée.
• Heat 3 quarts of water in a 5-quart saucepan to 140 degrees. Place the fowl packets in the water, cover and cook 35 minutes, until you can push your finger into the thigh of the bird. Do not test flesh through the skin side. Remove from bags and arrange on a foil-lined baking sheet. Sprinkle with sea salt and broil until golden on each side, about 8 minutes total.
• Reheat jus. Divide the spinach and daikon among 4 plates and drizzle with 2 tablespoons jus. Top each with a half fowl, then the remaining jus. Drizzle with parsley oil and arrange a leek half over top. Place the potatoes, beans and a dollop of bread sauce to the side.

ONE-POT ROAST GUINEA FOWL

Steps:

• Heat oven to 180C/160C fan/gas 4. Toss the vegetables with the oil and some seasoning in a large flameproof roasting tin. Place the bird on top of the veg, smear with 1 tbsp butter and lay the rashers in a row over the breast. Season generously, then roast for 40 mins.
• Remove from the oven and give the veg a stir while adding the garlic and thyme. Pour 200ml stock and the wine over the veg and return to oven to roast for another 40 mins until the bird is cooked through and the juices run clear.
• Remove the bird, place on a serving plate, cover with foil to keep warm and leave to rest. Turn the oven up to 200C/180C fan/gas 6 and roast the veg for a further 15 mins until tender.
• Remove the veg with a slotted spoon and transfer to the serving plate with the bird. Mix 2 tsp butter and flour in a small bowl to form a smooth paste. Place the roasting tin with all the cooking juices, plus any resting juices, on the hob. Whisk the paste and redcurrant jelly into the juices until dissolved, then add the remaining stock and extra seasoning, if you like. Bubble for a few mins until the sauce thickens. Slice and serve the guinea fowl, crisp bacon and the veg with the sauce on the side.