Guinea fowl is still a common roasted meat in many French families. It is the perfect stepping stone to encourage children to enjoy more fragrant meats than chicken and gently lead their young palate to love eating game meats in the future.
Many cooks worry about roasting Guinea fowl as the small bird’s meat can easily become dry in the oven and, the French solution to the problem is to cook it in a stew, most well known, with cabbage, called ‘pintade aux choux’.
It is however, really easy to keep the fowl’s breast meat lovely and juicy with one simple trick shown in this video.
Ingredients
1 Guinea fowl, prepared
2 carrots
2 garlic cloves
1 medium to large onion
1 small potato per person
Thyme (fresh or dried)
Around 50 gr of butter
1 table spoon of neutral tasting oil (I use sunflower oil)
Seasoning to your taste
I have made a quick video on how to carve the Guinea fowl before plating up. Here is the link to watch it if you need it:
[ Ссылка ]
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Bon appétit les amis!
