Monday, February 09, 2009

Roast Guinea Fowl

To be honest, there's not that much between a chicken and a guinea fowl in terms of flavour but there's enough to make them worth trying and they're definitely juicier on the breast though perhaps a bit drier on the legs. This is most likely because they're naturally leaner than chickens but because they're smaller and only cook for about an hour, the breast doesn't dry out. I wrapped mine in streaky bacon just to make sure and popped some some rosemary inside before roasting in the usual way and serving half a bird per person.
Sorry about the lone chipolata in the picture, it jumped out of the tray of potatoes that were roasting on the shelf above.

2 comments:

britoutofwater said...

That looks so good - sadly I can't seem to find guinea fowls here in NYC...pheasants, cornish hens and capons, but no guinea fowl. Grrrr.

Oh, and never apologise for the presence of a nicely cooked chipolata...

Nunhead Mum of One said...

I love the addition of the chipolata.....it adds an edge!