Moist Roasted Guinea Fowl
A roasted guinea fowl, moist and flavorful, thanks to slow cooking and the addition of aromatic herbs. A perfect dish for a festive meal or a Sunday dinner.
A roasted guinea fowl, moist and flavorful, thanks to slow cooking and the addition of aromatic herbs. A perfect dish for a festive meal or a Sunday dinner.
Time
1 h. 50 min. =
20 min. +
1 h. 30 min.
Utensils
1 knife1 kitchen twine1 baking dish
Ingredients for 4 parts
- 1 c. à c. sea salt
- 1 onion
- 2 garlics
- 2 c. à s. olive oil
- 1 c. à c. black pepper
- 100 ml. vin blanc
- 1 c. à s. thyme
- 2 bay leaves
- 1 guinea hen
Steps
- Preheat the oven to 180°C (350°F).
- Peel the onion and garlic cloves. Cut the onion into quarters.
- Salt and pepper the inside of the guinea fowl. Insert the onion quarters, garlic cloves, thyme, and bay leaves inside.
- Tie the guinea fowl's legs together so that it keeps a nice shape during cooking.
- Brush the guinea fowl with olive oil. Place it in a baking dish.
- Pour the white wine into the bottom of the dish. Bake for 1 hour and 30 minutes, basting the guinea fowl regularly with the cooking juices.
- Let the guinea fowl rest for 10 minutes before carving and serving.