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Roast Guinea Fowl
A guinea fowl stuffed with rosemary, sage and garlic, rubbed with butter and roasted first covered, then uncovered, with a little stock for juice. It is richer than chicken but never gamey.
- YieldServes 6 (a 1.2 kg bird feeds 4 generously)
- Hands-on25 min
- Total1 h 53 min
- Difficulty
Ingredients
- 1guinea fowl, medium, about 1.2 kg, free-range, cleaned, head and feet removed
- 2 sprigsrosemary
- 6 leavessage
- 4 clovesgarlic, whole, lightly crushed
- 30 gunsalted butter, softened
- 180 mlchicken stock, hot
- to tastefine sea salt
- to tasteblack pepper, freshly ground
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