{"id":843,"date":"2019-10-31T15:48:31","date_gmt":"2019-10-31T15:48:31","guid":{"rendered":"http:\/\/www.fiveminutesspare.com\/food\/?p=843"},"modified":"2021-11-25T11:18:50","modified_gmt":"2021-11-25T11:18:50","slug":"two-ways-to-cook-guinea-fowl","status":"publish","type":"post","link":"https:\/\/www.fiveminutesspare.com\/food\/two-ways-to-cook-guinea-fowl\/poultry\/","title":{"rendered":"Two Ways of Cooking Guinea Fowl"},"content":{"rendered":"<h3>What is a Guinea Fowl?<\/h3>\n<div id=\"attachment_846\" style=\"width: 411px\" class=\"wp-caption alignleft\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-846\" class=\"wp-image-846\" src=\"http:\/\/www.fiveminutesspare.com\/food\/wp-content\/uploads\/sites\/28\/2019\/10\/shutterstock_188923163-300x199.jpg\" alt=\"\" width=\"401\" height=\"266\" srcset=\"https:\/\/www.fiveminutesspare.com\/food\/wp-content\/uploads\/sites\/28\/2019\/10\/shutterstock_188923163-300x199.jpg 300w, https:\/\/www.fiveminutesspare.com\/food\/wp-content\/uploads\/sites\/28\/2019\/10\/shutterstock_188923163.jpg 500w\" sizes=\"auto, (max-width: 401px) 100vw, 401px\" \/><p id=\"caption-attachment-846\" class=\"wp-caption-text\">Image credit: apiguide\/Shutterstock.com<\/p><\/div>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>The guinea fowl, which originates from West Africa, is a black and white speckled bird. It usually weighs in at between 0.8 &#8211; 1.5 kg, with the hen being larger than the cock.\u00a0 They were first imported to Europe by the Portuguese in the sixteenth century. While they&#8217;ve always been big on the menu in West Africa, the bird is now gaining popularity with the masses in Europe and North America, as an &#8216;alternative&#8217; poultry dish.<\/p>\n<p>The bird is generally about the size of a small chicken. It tastes somewhere between chicken and pheasant, with a mild gamey flavour. It\u2019s the perfect bird to cook if you&#8217;re looking to try something new. You can treat it just like a chicken, either roasting, braising, stewing or currying it. However, guinea fowl only contains about half the amount of fat content of a chicken. This means it can have a tendency to dry out if not cooked with a good deal of care.<\/p>\n<p>In the UK, the season for guinea fowl runs from September to February. They are readily available in most large supermarkets, and like all meat, organic and free-range varieties, usually provide the tastiest option. An averaged sized bird should feed between 2\u20133 people.<\/p>\n<h3>Two ways of cooking Guinea Fowl:<\/h3>\n<p><strong>First Method\u00a0<\/strong><\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<p><em>1 guinea fowl<\/em><br \/>\n<em>1 lemon<\/em><br \/>\n<em>1 handful of fresh thyme<\/em><br \/>\n<em>1 onion<\/em><br \/>\n<em>2 garlic cloves<\/em><br \/>\n<em>vegetable stock (as needed)<\/em><br \/>\n<em>salt<\/em><br \/>\n<em>pepper<\/em><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Method<\/strong><\/p>\n<ul>\n<li>Preheat the oven to 180\u00b0C\/gas mark 4<\/li>\n<li>Place a lemon in a pan of boiling water for about 10 minutes. Once soft, pierce the lemon and place in the cavity of the guinea fowl, along with a handful of fresh thyme, and season with salt and pepper<em><br \/>\n<\/em><em>This will help keep moisture in the bird during roasting and impart a delicious flavour.<\/em><\/li>\n<li>Cut an onion into quarters and crush a couple of garlic cloves. Place them in a roasting tin<\/li>\n<li>Season the outside of the bird and then place it on a wire rack sat in the roasting tin. Pour vegetable stock to about a third of the way up the tin<br \/>\n<em>The liquid will create steam in the oven, which will prevent the bird from drying out. Use it to make a tasty gravy at the end of cooking.<\/em><\/li>\n<li>Cover the bird in foil and roast for 25 minutes per 450g. Afterwards, remove the tin foil and roast for a further 20\u201325 minutes to crisp up the skin<br \/>\n<em>It is cooked once the juices run clear when you pierce the thickest part of the thigh<\/em>.<\/li>\n<li>Once cooked, place the bird onto a plate, cover with foil, and rest for 10 minutes before serving.<\/li>\n<\/ul>\n<p><strong>Second Method<\/strong><\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<p><em>1 guinea fowl<\/em><br \/>\n<em>1 lemon<\/em><br \/>\n<em>1 handful of fresh thyme<br \/>\n<\/em><em>3 &#8211; 4 bay leaves<br \/>\n<\/em>1 tbsp peppercorns<br \/>\n<em>1 knob of butter<br \/>\n<\/em><em>vegetable stock (as needed)<br \/>\nsalt<br \/>\npepper<\/em><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Method<\/strong><\/p>\n<ul>\n<li>Preheat the oven to 200\u00b0C\/gas mark 6.<\/li>\n<li style=\"text-align: left;\">Put the guinea fowl in a bowl, add the lemon zest and juice, bay leaves, thyme and peppercorns. Cover and leave to marinate for 1 hour.<\/li>\n<li style=\"text-align: left;\">Put the bird in a roasting tin, breast side down, stuff with the lemon quarters and the butter, pour the stock over and roast for 50 mins.<\/li>\n<li style=\"text-align: left;\">Turn the bird onto its backbone, then continue to roast for a further 20 mins.<\/li>\n<li style=\"text-align: left;\">Put the bird on a plate and cover it with foil. Leave to rest for at least 10 minutes before serving.<\/li>\n<\/ul>\n<p><em>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 It&#8217;s cooked once the juices run clear when you pierce the thickest part of the thigh.<\/em><\/p>\n<div id=\"attachment_1513\" style=\"width: 408px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-1513\" class=\"wp-image-1513\" src=\"http:\/\/www.fiveminutesspare.com\/food\/wp-content\/uploads\/sites\/28\/2019\/10\/shutterstock_295912619-300x199.jpg\" alt=\"\" width=\"398\" height=\"264\" srcset=\"https:\/\/www.fiveminutesspare.com\/food\/wp-content\/uploads\/sites\/28\/2019\/10\/shutterstock_295912619-300x199.jpg 300w, https:\/\/www.fiveminutesspare.com\/food\/wp-content\/uploads\/sites\/28\/2019\/10\/shutterstock_295912619.jpg 500w\" sizes=\"auto, (max-width: 398px) 100vw, 398px\" \/><p id=\"caption-attachment-1513\" class=\"wp-caption-text\">Image credit: CCat82\/Shutterstock.com<\/p><\/div>\n<p><strong>Gravy<\/strong><\/p>\n<p>To make the gravy, put the roasting tin on heat, scrape up the juices when warm, and pour into a pan. Add redcurrant jelly, wine and 50ml (2fl oz) water to the pan and bring to the boil. Simmer for 3-5 mins to finish the gravy and then season well.<\/p>\n<p>&nbsp;<\/p>\n<p>Header image credit: Jan Danek jdm.foto\/Shutterstock.com<\/p>\n<p>&nbsp;<\/p>\n<p>Have you enjoyed reading this article? If so, why not look up some of our other food features and menus in our <a href=\"https:\/\/www.fiveminutesspare.com\/food\/\">Food &amp; Drink<\/a> section, by clicking on the provided link.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>What is a Guinea Fowl? &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; The guinea fowl, which originates from West Africa, is a black and white speckled bird. It usually weighs in at between 0.8 &#8211; 1.5 kg, with the hen being larger than the cock.\u00a0 They were first imported to Europe by the Portuguese&#8230;<\/p>\n","protected":false},"author":65,"featured_media":845,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[211],"tags":[143,144,145],"class_list":["post-843","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-poultry","tag-cooking-guinea-fowl","tag-guinea-fowl","tag-ways-to-cook-guinea-fowl"],"_links":{"self":[{"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/posts\/843","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/users\/65"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/comments?post=843"}],"version-history":[{"count":10,"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/posts\/843\/revisions"}],"predecessor-version":[{"id":1547,"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/posts\/843\/revisions\/1547"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/media\/845"}],"wp:attachment":[{"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/media?parent=843"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/categories?post=843"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/tags?post=843"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}