Roast Guinea Fowl
A wonderful Roast Guinea Fowl recipe taken from The Dairy Book of Home Cookery.
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
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.