Pot-Roast Guinea Fowl
Guinea Fowl has a richer taste than chicken, with more dark meat.
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- guinea fowls
- 2 Tbsp
- 4 large
- carrots, sliced
- 1 large
- onion, sliced
- 4 slice
- 4 Tbsp
- olive oil
- 1 Tbsp
- tomato paste
- 2 large
- sticks celery, chopped
- salt and pepper, to taste
- 3/4 c
- dry cider (ideally cidre bouché)
- 3/4 c
- chicken stock
- cornstarch for thickening
1Preheat the oven to 400 F.
Over medium heat, melt the oil and butter in a cast iron skillet.
Lightly brown the guinea fowls all over and remove from the pan.
2Place the chopped vegetables in the skillet.
Season the guinea fowls and place two slices bacon on each one.
Set them in the skillet, cover and roast in oven for about 45 minutes or until birds are tender.
3Place the birds on a serving dish and keep warm.
Pour the cider, stock and tomato paste into the skillet and cook over medium heat for 15 minutes. Strain the vegetables out, adjust the seasoning and thicken if required with a little corn starch dissolved in water.
Serve this gravy in a sauce boat with the guinea fowls.
Garnish with roast chestnuts and bacon curls.