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Recommendation to Serving Appetizing Guinea Fowl with Roasted Vegetables

Do you want to know ways to pass the week with healthful but appetizing dishes that will cause you feel happy? This healthful, fast but tasteful Guinea Fowl with Roasted Vegetables recipe is the answer.

Guinea Fowl with Roasted Vegetables

We hope you got benefit from reading it, now let's go back to guinea fowl with roasted vegetables recipe. To make guinea fowl with roasted vegetables you only need 18 ingredients and 6 steps. Here is how you cook it.

To cook an unforgettable Guinea Fowl with Roasted Vegetables, below are the components required:

  1. Take 2 tbsp of olive oil.
  2. Provide 8-10 of small new potatoes.
  3. Take 3 of banana shallots, sliced.
  4. Prepare 1 of red onion, in wedges.
  5. Prepare 1 of parsnip, quartered.
  6. Get 3 of carrots, quartered.
  7. Take 4 of chestnut mushrooms, sliced.
  8. Use of Salt.
  9. You need of Ground black pepper.
  10. Provide 1 of guinea fowl (c. 1kg).
  11. Take 3 tbsp of butter.
  12. You need 6 rashers of back bacon (we prefer unsmoked).
  13. Provide 150 ml of dry white wine.
  14. Prepare 300 ml of chicken stock. (I used a Knorr Stock Pot).
  15. Prepare 8 cloves of garlic, unpeeled.
  16. Take 6 sprigs of fresh thyme.
  17. Take 1 tbsp of plain flour.
  18. Use 1 tbsp of redcurrant jelly.

After preparing the materials, next you are ready to make your 5-star Guinea Fowl with Roasted Vegetables by following the procedures below:

  1. Pre-heat oven to Gas Mark 4 or electric equivalent (Circotherm 160C)..
  2. Put the olive oil in a roasting tin that can also go on the hob, add all the vegetables, roll them to smear with oil and season. Rub 2 tbsp butter into the guinea fowl and place on top of the vegetables. Layer the bacon on top of the fowl..
  3. Cook for 40 minutes. Take out of the oven and stir the vegetables gently but thoroughly. Add the garlic and thyme and pour the wine and two-thirds of the stock over the vegetables and return to the oven for a further 40 minutes or until the bird is cooked. About 10 minutes before the end, remove the bacon and keep warm, so that the bird can brown..
  4. Remove the guinea fowl, cover it with kitchen foil and allow to rest. Increase the oven heat to Gas Mark 6 or electric equivalent (Circotherm 170C) and roast the vegetables for a further 15-20 minutes, until all are nicely cooked. Meanwhile mix the flour and the remaining butter in a bowl to make a paste..
  5. Transfer the vegetables to the dish with the guinea fowl and the roasting tin with all the roasting and resting juices to a hob on a medium-high heat Add the redcurrant jelly and the flour paste, stirring or whisking quickly to dissolve thoroughly. Then add the remaining stock and taste the sauce. Add further seasoning if that’s your taste. Increase the heat and bring to a bubbling boil, stirring continuously to avoid lumps..
  6. Carve the meat and serve onto warmed plates with the sauce, vegetables and any other accompaniments..

Place the guinea fowl in the baking dish on top of the vegetables. Insert a meat thermometer into the thigh without touching the bone. Roasted guinea fowl has a lovely strong meaty, more gamey flavour and is surprisingly easy to cook. Now add the vegetables and herbs to the saucepan along with the roasted chicken and set it over a medium heat. Stir until the vegetables have softened a little, the chicken will look well broken.

Recipe : Guinea Fowl with Roasted Vegetables

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