Guinea Fowl with Roasted Vegetables

Name: How to cook Guinea Fowl with Roasted Vegetables - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2-4 servings
Cuisine: Us

Introduce

Chef :

John A

Guinea Fowl with Roasted Vegetables

The inspiration for this came from an old Good Food recipe, which I’ve altered to suit our tastes. This recipe can be served as 2 very hearty portions or as 4 more moderate but still adequate servings. I paired it with a little cabbage but beans or peas would go well, as would some baby leeks. A good red wine (optional!) washes it down nicely.

Ingredient

Food ration :

2-4 servings

Cooking time :

Approx. 2 hours, including prep

2 tbsp

olive oil

8-10

small new potatoes

banana shallots, sliced

red onion, in wedges

parsnip, quartered

carrots, quartered

chestnut mushrooms, sliced

guinea fowl (c. 1kg)

3 tbsp

butter

6 rashers

back bacon (we prefer unsmoked)

150 ml

dry white wine

300 ml

chicken stock. (I used a Knorr Stock Pot)

8 cloves

garlic, unpeeled

6 sprigs

fresh thyme

1 tbsp

plain flour

1 tbsp

redcurrant jelly

Cooking instructions

* Step 1

Pre-heat oven to Gas Mark 4 or electric equivalent (Circotherm 160C).

* Step 2

Put the olive oil in a roasting tin that can also go on the hob, add all the vegetables, roll them to smear with oil and season. Rub 2 tbsp butter into the guinea fowl and place on top of the vegetables. Layer the bacon on top of the fowl.

* Step 3

Cook for 40 minutes. Take out of the oven and stir the vegetables gently but thoroughly. Add the garlic and thyme and pour the wine and two-thirds of the stock over the vegetables and return to the oven for a further 40 minutes or until the bird is cooked. About 10 minutes before the end, remove the bacon and keep warm, so that the bird can brown.

* Step 4

Remove the guinea fowl, cover it with kitchen foil and allow to rest. Increase the oven heat to Gas Mark 6 or electric equivalent (Circotherm 170C) and roast the vegetables for a further 15-20 minutes, until all are nicely cooked. Meanwhile mix the flour and the remaining butter in a bowl to make a paste.

* Step 5

Transfer the vegetables to the dish with the guinea fowl and the roasting tin with all the roasting and resting juices to a hob on a medium-high heat Add the redcurrant jelly and the flour paste, stirring or whisking quickly to dissolve thoroughly. Then add the remaining stock and taste the sauce. Add further seasoning if that’s your taste. Increase the heat and bring to a bubbling boil, stirring continuously to avoid lumps.