How to cook guinea fowl (guinea hen, Pintade)
Guinea Fowl or Pintade is the perfect bird for you if you find cooking game tricky, but would like to give something new a try. Roast or braise in a stew or curry as you would a chicken, but make sure to adjust your timings accordingly as guinea fowls are a little smaller and generally contain half the amount of fat as a chicken, meaning they can have a tendency to dry out if not cooked with care.
Here is the list of what you will need.
- 1 guinea fowl
- 1 lemon
- 1 handful of fresh thyme, rosemary, sage or any other herbs that you prefer
- 1 onion
- 2 garlic cloves
- vegetable stock, as needed (you can season and flavor the stock to give it more taste, and transform it into a sauce or gravy afterwards)
Check the video and/or follow the recipe
- Gather the ingredients and Preheat the oven to 180°C
Boil a lemon in a pan of boiling water for 10 minutes.
- Once soft, pierce the lemon and place in the cavity of the guinea fowl along with a handful of fresh thyme, some salt and pepper. This will help keep moisture in the bird during roasting and impart a wonderful flavour
- Cut an onion into quarters and crush a couple of garlic cloves. Place them in a roasting tin.
- Season the outside of the bird well and place on a wire rack sat in the roasting tin. Pour vegetable stock to about a third of the way up the tin. This extra liquid in the oven will create steam, another way to prevent the bird from drying out (plus you can use it to make a delicious gravy at the end)
- Cover the bird in foil and roast for 25 minutes per 450g. After this time, remove the tin foil and roast for a further 20–25 minutes to allow the skin to crisp up. It is cooked once the juices run clear when you pierce the thickest part of the thigh. Like chicken, guinea fowl must not be served rare
- Once cooked, remove your bird to a plate and cover with foil to rest for 10 minutes before serving
What guinea fowl goes with
- Volan Rabary