Roast Guinea Fowl,Somerset Cider And Peas. TheScottReaProject.

Warm a pan and add 1 tablespoon of butter.

Season the guinea fowl with salt and pepper.

Brown the guinea fowl on all sides in the pan.

Preheat the oven to gas mark 7.

Add a decent knob of butter to the hot oil in the pan to prevent burning.

Brown the guinea fowl in the pan, ensuring to get color on all sides.

Transfer the browned guinea fowl to the oven and roast for 20-25 minutes, checking after 25 minutes.

After 5 minutes of roasting, add 6 cloves of garlic to the pan.

Baste the guinea fowl every 5 minutes during roasting.

Check the guinea fowl for doneness using a skewer for clear juices or a meat thermometer.

Remove the guinea fowl from the oven and let it rest for 10 minutes.

Untrust the guinea fowl, taking off the legs and breasts carefully.

Save the bones for making the sauce.

Break the carcass into small pieces and brown them in the original roasting pan.

Tip off excess oil from the pan after browning the bones.

Add about 200 ml of cider to the browned bones in the pan and reduce by half.

Add 225 ml of chicken stock to the pan and simmer for 10 minutes.

Transfer the sauce to a separate pan to reduce it further for a thicker consistency.

Equipment Needed

Spice Level:

Allergens