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Guinea Fowl Recipe

Guinea fowl with mustard & lemon roots

The chicken-like characteristics of guinea fowl are due to its heritage.
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Prep Time: 15 minutes
Course: Dinner
Cuisine: American
Keyword: Guinea fowl with mustard & lemon roots
Servings: 4
Calories: 331kcal

Equipment

  • 1 Oven

Ingredients

  • 1 Guinea fowl about 1.5kg/3lb 5oz
  • 1 lemon
  • 2 tbsp grainy mustard
  • 3 tbsp olive oil
  • 750g floury potatoes
  • 300ml white wine
  • 3-4 large carrots
  • 8 thinly sliced rashers streaky bacon

Instructions

  • Oven temperature is 180C. Place the cleaned guinea hen in a large roasting pan, season with salt and pepper, and roast in the oven. Lemon zest should be finely grated and scraped into a big basin. Mix thoroughly after adding the oil and mustard. Lemon cut in half, placed into the bird.
  • Peel the potatoes and carrots, then chop them into large slices. Depending on their length, chop the leeks into 3–4 pieces. Mix all the vegetables until evenly covered in the basin containing the oil and mustard.
  • After peeling, cut the potatoes and carrots into thick slices. Chop the leeks into three to four pieces, depending on their length. In the bowl with the oil and mustard, combine all the veggies until they are uniformly coated.
  • After the guinea fowl has roasted for 30 minutes, place the vegetables around it, season with salt, and cook for a further 45 minutes.
  • Put the bacon on top of the chicken and pour the wine over the vegetables and bird. Return the dish to the oven for an additional 15 to 20 minutes, or until the bacon is crisp and the vegetables are soft.

Video

Nutrition

Calories: 331kcal | Carbohydrates: 34g | Protein: 24g | Fat: 122g | Saturated Fat: 34g | Polyunsaturated Fat: 43g | Monounsaturated Fat: 34g | Trans Fat: 13g | Cholesterol: 102mg | Fiber: 1g | Sugar: 102g | Vitamin A: 1112IU | Calcium: 1112mg | Iron: 23mg
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