Roast Guinea Fowl With Chestnut Sage Lemon Stuffing Recipes

ROAST GUINEA FOWL WITH CHESTNUT, SAGE & LEMON STUFFING

Roast guinea fowl with chestnut, sage & lemon stuffing image

This festive game bird makes an ideal Christmas dinner for two. The portions are generous so you'll have leftovers to enjoy

Provided by Sarah Cook

Time 2h5m

Number Of Ingredients 16

Ingredients

1 small guinea fowl , about 1kg
8 rashers streaky bacon
50g soft butter
1 onion , unpeeled and thickly sliced
2 tbsp plain flour
350ml strong chicken stock
cranberry sauce, roast potatoes and vegetables , to serve
1 onion , chopped
25g butter
1 tbsp chopped sage
50g walnut , finely chopped
50g breadcrumb
zest 2 lemons
¼ tsp ground mace
100g cooked chestnut , quartered
1 medium egg , beaten with a fork

Steps:

First make the stuffing. Soften the onion in the butter very gently, then stir in the sage and cook for 2 mins more. Scrape into a bowl with the chopped walnuts, breadcrumbs, lemon zest, mace, chestnuts and egg and mix together well. Season generously.
For the guinea fowl, wash and wipe out the inside cavity. Mix the butter with some seasoning, then push and spread some under the skin over the breasts, and rub the rest over the legs. Lay the bacon across the breasts, smoothing over, and season with some more pepper. Push the stuffing into the cavity (any extra can be rolled into balls and baked in the oven for the last 20 mins cooking time). You can cover and chill the guinea fowl now for up to 24 hours.
To roast, bring the bird out of the fridge 30 mins before. Heat oven to 200C/180C fan/gas 6. Sit the bird in a snug roasting tin with the sliced onion underneath. Roast for 15 mins, then lower the oven to 180C/160C fan/gas 4 and roast for a further 35-45 mins for a 1kg bird (or longer if bigger - use the timings for a roast chicken). Check the bird is done by piercing the inside of the thigh with a knife and making sure the juices are clear, not bloody. Lift the guinea fowl off the onions, onto a platter. Loosely cover with foil, top with a towel (to keep it warm), and rest while you make the gravy.
Pour off the juices from the roasting tray into a jug or bowl, and allow to settle. Spoon a tbsp of the fat on top back into the roasting tray, pop on the hob over a low heat (make sure your roasting tray is suitable or transfer contents to a pan), and stir in the flour until it isn't dusty anymore. Gradually stir in the stock, plus any meat juices after you've discarded the rest of the fat, and bubble gently until thickened. Season with salt, pepper, and pinches of sugar if it needs it, then strain into a gravy jug and discard the onions. Serve with the guinea fowl, spooning out the stuffing as you carve, plus cranberry sauce and plenty of vegetables.

Nutrition Facts : Calories 1413 calories, Fat 84.7 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 8.5 grams sugar, Fiber 7.3 grams fiber, Protein 105.1 grams protein, Sodium 3.5 milligram of sodium

ROAST GUINEA FOWL

Roast Guinea Fowl image

Provided by Martha Stewart

Number Of Ingredients 9

Ingredients

3 2 1/2-pound guinea fowl
4 cups Wild Rice Stuffing (recipe follows)
12 leaves flat-leaf parsley
4 tablespoons (1/2 stick) unsalted butter
Salt and freshly ground pepper
Bunch of fresh chervil
Bunch of fresh parsley
8 cloves garlic, unpeeled
1 cup dry white wine

Steps:

Heat oven to 450 degrees.
Wash birds and pat dry. Gently loosen the skin of each fowl's breast and place flat-leaf parsley leaves under it. Fill birds with stuffing, truss with butcher's twine, and place in a foil-lined roasting pan. Melt butter and brush birds; sprinkle with salt and pepper, and surround with the chervil, parsley, and garlic.
Roast for 15 minutes. Add wine to pan and brush birds again with melted butter. Reduce heat to 400 degrees and roast for 1 hour. Cover with foil and roast for 15 to 30 minutes more.

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