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Roast Guinea Fowl
Emily Davenport
4 servings
10 minutes
90 minutes
368
A wonderful Roast Guinea Fowl recipe taken from The Dairy Book of Home Cookery.
Ingredients
- 1 oven-ready guinea fowl
- 1 lemon, cut into wedges
- 25g (1oz) butter
- 150ml (¼ pint) chicken stock
- Accompany with gravy, roast potatoes, steamed vegetables
- Find this recipe in the Dairy Book Of Home Cookery
Directions
- Place guinea fowl in a roasting tin
- Stuff lemon wedges and butter inside bird's cavity and then pour stock all over and around bird
Roast at 200°C/180°fan/Mark 6 for 1¼ hours. Test the deepest part of each thigh with a skewer to check that juices run clear and bird is cooked through
- Transfer to a warm serving platter. Accompany with gravy, roast potatoes and vegetables