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Cooking Guinea Fowl

Russ Myers


Guinea fowl tend to be quite small, so I would roast a couple and enjoy any leftovers another time.
Guinea Fowl has a richer taste than chicken, with more dark meat.

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2 to 3 Servings
1 Hr
Stove Top


young guinea hen
1/2 c
apple cider
1 c
hot water
1 small
3 clove
garlic, crushed
butter or oil for cooking
brown or wild rice

How to Make Cooking Guinea Fowl


  • 1Succulent young guinea may be broiled, roasted, or fried.
  • 2Because the meat of an older hen is lean and dry, the traditional way to roast a hen is to wrap it in a blanket of bacon and roast it uncovered at 350°F for about 45 minutes until the meat is tender. To brown the skin, remove the bacon toward the end of the cooking period.
  • 3If you prefer to do it without the added fat, cook a mature hen by a moist-heat method such as braising or stewing.
  • 4For example, quarter the hen and marinate it overnight in 1/2 cup apple cider or white wine combined with 1 cup hot water, 1 small onion, and 3 crushed cloves. Drain the meat, pat it dry, and brown it in a little butter or oil. Add one sliced onion and 1/2 cup apple cider or dry white wine. Cover and simmer for 30 minutes to one hour (depending on the bird's age) until the meaty part of a leg gives when you prick it with a fork.
  • 5No matter how you prepare it, guinea goes well with sautéed mushrooms, brown or wild rice, and lightly steamed spinach or a fresh tossed salad.

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About Cooking Guinea Fowl

Course/Dish: Other Main Dishes
Main Ingredient: Turkey
Regional Style: American