Roasted guinea fowl
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The meat of the guinea fowl has the taste and texture of game. In the oven, it makes a festive dish.
Ingredients for four
1 guinea fowl (or normal), suitable for e.g. 1 organic lemon 3 sprigs of rosemary 4 cloves of garlic 1 splash of virgin olive oil 1 teaspoon of butter salt and pepper 1 splash of dry white wine 1 splash of virgin olive oil 4 potatoes 2 carrots
Panel.p>For the sauce (not for water)
2 dl cream 0.5 tsp malted milk
2 dl cream 0.5 tsp malted milk
Open the frozen guinea fowl to defrost and put in the cupboard already for the previous day.
Allow a good hour for baking. Oven 200C.
Peel the lemon well. Cut it in half, halves in half and once more in half. That’s eight slices. Put four of them in a bowl.
In a bowl, add my rosemary sprigs and the garlic cloves crushed with the flat of a knife (no need to peel). Season generously with salt and pepper. Drizzle with olive oil and crisp the tomatoes so that the juices start to come out of the lemons.
Remove the tail of the guinea fowl and fill the bird with lemon juice. Just stick it in there, just like that. The hobbyists tie the legs together but you don’t have to. Cut a slit in my breast meat, open the “jacket” slightly with your finger and put butter in it so the meatiest part of the chicken doesn’t dry out.
Peel the potatoes and slice into thin coins. Do the same for the carrots. Put a splash of olive oil in the bottom of the oven dish. Spread well and then ladle the root vegetables on the bottom. With the chicken nestled in, you can position the tail section slightly upwards to help the sprouts stay in better. Spoon a splash of white wine and olive oil over the whole thing and then into the oven. Go for an hour or so (depending on the size of the chicken), basting with the broth in the bottom of the pan for a quarter of an hour.
If you are making a sauce for the guinea fowl, remove the broth from the pot before the final roasting and put it in the pan. A tight lämpö, gets a good bite. Stir in a small splash of water & potato flour for size. When half of the stock has boiled off, pour in the cream. Briskly boil again and then taste and season. Add sugar, salt, that’s how the sauce starts to come together. You can enlarge the sauce at the end if it feels too bony.
Next the roasted guinea fowl in its pot and a wonderful roast can begin!
The roast is ready to be cooked.
