The Chef's Kitchen - Roast Guinea Fowl

guinea fowl

🥗Healthier: chicken

💰Cheaper: cornish hen

Chicken is more widely available and less expensive.

white wine

🥗Healthier: chicken broth

💰Cheaper: water with vinegar

Chicken broth adds flavor without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides a similar richness.

thyme

🥗Healthier: oregano

💰Cheaper: dried thyme

Dried herbs can be more affordable and have a longer shelf life.

Tie up the guinea hen to ensure even cooking.

Season the guinea hen heavily with salt and black pepper.

Rub the guinea hen with olive oil to help make the skin crispy.

Place the guinea hen in a roasting pan and put it in the oven.

Sauté shallots and garlic in a pan with butter until translucent.

Add the Ruda puree and cook for 4-5 minutes.

Sauté Chantrelle mushrooms and chestnuts in olive oil over high heat.

Deglaze the pan with white wine and add chicken stock.

Add fresh bay leaves and thyme to the mixture and bring to a simmer.

Season the mushrooms and chestnuts with salt and pepper.

Remove the guinea hen from the oven and let it rest for a few minutes before cutting.

Remove the twine from the guinea hen and check for crispy skin.

Cut the guinea hen into portions (leg, thigh, breast).

Serve with the Ruda puree, mushrooms, and chestnuts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens