Moist Roasted Guinea Fowl
1 h 50 min. Modéré 4 parts 1,73 € / part 382 kcal

Moist Roasted Guinea Fowl

PRÉPA20 min
CUISSON1 h 30 min
TOTAL1 h 50 min

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.

Ustensiles

baking dish
kitchen twine
knife

Ingrédients — 4 parts

sea salt 1 tea s.
onion 1
garlics 2
olive oil 2 table s.
black pepper 1 tea s.
vin blanc 100 ml.
thyme 1 table s.
bay leaves 2
guinea hen 1

Préparation

1

Preheat the oven to 180°C (350°F).

2

Peel the onion and garlic cloves. Cut the onion into quarters.

3

Salt and pepper the inside of the guinea fowl. Insert the onion quarters, garlic cloves, thyme, and bay leaves inside.

4

Tie the guinea fowl's legs together so that it keeps a nice shape during cooking.

5

Brush the guinea fowl with olive oil. Place it in a baking dish.

6

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.

7

Let the guinea fowl rest for 10 minutes before carving and serving.

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