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Baked guinea fowl


Baked guinea fowl

Baked guinea fowl is among the most popular second courses for Christmas parties and family lunches. Simple to prepare, it is excellent with potatoes.

There is no self-respecting Christmas lunch without baked guinea fowl. This rich second course does not require particular attention and even the less experienced will be satisfied with the result. The ideal pairing is with baked potatoes , but you can also pair it with a salad or cooked vegetables, such as spinach.

Always choose excellent quality meat and ask your butcher to clean the animal, removing its entrails and feathers. Once home, in fifteen minutes the guinea fowl will be ready to go in the oven.

Guinea fowl
Guinea fowl

Ingredients

For the roast guinea fowl

  • Whole guinea fowl – 1 kg
  • Dry white wine – 1 glass
  • Vegetable broth – to taste
  • Thyme – 4 sprigs
  • Rosemary – 2 sprigs
  • Sage – 4 leaves
  • Garlic – 4 cloves
  • Extra virgin olive oil – to taste
  • Fine salt – to taste
  • Pepper – to taste
  • Potatoes (optional) – 1 kg

Preparation

How to prepare the baked guinea fowl recipe

1

First, make sure that there are no traces of feathers left on the bird's skin. If necessary, remove them with tweezers and flame the skin with a torch or directly on the fire.

2

Insert 2 sprigs of thyme , 2 cloves of garlic , a sprig of rosemary , a few sage leaves and a little salt inside the guinea fowl, then tie the legs with string to close the hole with the aromatic filling .

3

Transfer the guinea fowl to a baking tray suitable for cooking in the oven. Chop the remaining herbs and garlic and after having massaged the guinea fowl with the oil , also do the same with the chopped meat combined with ground pepper and salt .

4

Before putting it in the oven you can decide to wash, peel and cut the potatoes into slices or cubes, salt and pepper them and place them in the baking dish around the bird.

5

Place the second course in the oven at 180°C for 20 minutes , then add the white wine and finally continue cooking the guinea fowl in the oven for another 40 minutes . From time to time add a ladle of boiling broth in case it dries out too much. To understand if the guinea fowl is cooked you can use a kitchen thermometer : the temperature in the center of the breast must be 75-80°C.

Once cooked, bring to the table, remove the kitchen string and cut the second course of meat into portions. The potatoes can also be cooked separately, certainly by adding them to the meat they will have much more flavor at the end of the cooking time (always check that they are ready by spearing them with the tines of a fork).

Baked guinea fowl pieces

To prepare this second course with an easier and quicker recipe you can think of preparing the baked guinea fowl in pieces, all you need to do is buy the bird already cleaned , plucked and cut and proceed more or less in the same way as with the recipe with the whole guinea fowl. baked, omitting the filling with the flavourings.

  1. After checking that there are no feathers left, grease the pieces of meat with oil and add chopped aromatic herbs, salt and pepper (you can emulsify them first in a small bowl or leave the herbs whole and place them in the baking dish after having washed and dried them ).
  2. At this point, put the meat in the oven at 200°C for 10 minutes .
  3. Deglaze with white wine.
  4. Continue cooking for another 25-30 minutes at 180°C, adding hot broth as needed.

Also in this case you can add the potatoes right from the beginning of cooking. However, we advise you to cut them into small cubes of about 1-1.5 cm so that the cooking times coincide.

Conservation

We recommend keeping the second course in the fridge for a maximum of 2 days , in a baking dish well covered with cling film or inside a container with a special lid. We do not recommend freezing in the freezer.

Read also
How delicious is the baked turkey!

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