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Roast Guinea Fowl

Roast Guinea Fowl

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

Roast Guinea Fowl

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

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.

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