Accompany with gravy, roast potatoes, steamed vegetables
Instructions
1
Place guinea fowl in a roasting tin.
2
Stuff lemon wedges and butter inside bird’s cavity and then pour stock all over and around bird.
3
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.
4
Transfer to a warm serving platter. Accompany with gravy, roast potatoes and vegetables.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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