Roasted Guinea Fowl With Romesco Recipes

ROAST GUINEA FOWL

Roast guinea fowl image

Try this triple-tested guinea fowl recipe for roast guinea fowl to jazz up your Sunday roast.

Categories guinea fowl roast roast guinea fowl

Time 1h30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 g guinea fowl
2 unwaxed lemons - zest and juice of one, one quartered lengthways
3 bay leaves
5 thyme sprigs
1 tbsp. black peppercorns, lightly crushed
25 g (1oz) butter
150 ml (¼ pint) hot chicken stock
2 tbsp. redcurrant jelly
100 ml (3½ fl oz) dry white wine

Steps:

Preheat the oven to 200°C (180°C fan oven) mark 6. Put the guinea fowl in a bowl, add the lemon zest and juice, bay leaves, thyme and peppercorns. Cover and leave to marinate for 1hr.
Put the bird in a roasting tin, breast side down, stuff with the lemon quarters and the butter, pour the stock over and roast for 50min.
Turn the guinea fowl on to the backbone, and continue to roast for 20min or until the juices run clear when the thigh is pierced with a skewer.
Put the guinea fowl on a board and cover with foil. Leave to rest.
To make the gravy, put the roasting tin on the heat and scrape up the juices in the pan. Add redcurrant jelly, wine and 50ml (2fl oz) water to the pan and bring to the boil. Simmer for 3-5 min to make a gravy and season well.

Nutrition Facts : Calories 1390 calories

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