Cooking Guinea Fowl
Guinea Fowl has a richer taste than chicken, with more dark meat.
- 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.