Guinea Fowl with Cider
This Guinea Fowl with Cider is just right as a Sunday roast for two people, or perhaps a couple with a young child – don’t worry about the alcohol, it will evaporate off! The root vegetables, together with the apple inside and out, combine to give a delicious gravy for the slightly gamey bird.
Ingredients
Method
- Preheat the oven to 170°C.
- Peel the onion and cut into thick wedges. Slice the carrots lengthways. Peel the parsnips and potatoes then cut into chunks.
- Put the olive oil into a roasting tin, coat the vegetables in it then place the bird on them.
- Rub the butter into the skin and season all over. Place the bacon rashers evenly over the bird, then roast for 35 minutes.
- Take out the tray, put the bird to one side. add the garlic & thyme, give a good stir then pour over the cider and stock. Put back in the oven for another 35 minutes.
- Take out the guinea fowl to rest – cover with foil to keep warm. Increase the temperature to 190°C, stir the veg and let them bake for another 10-15 minutes.
- Take the vegetables out, put them with the bird and cover. Sprinkle the cornflour over the jus in the tray, stir in well then put over a low flame on the hob continuing tto stir for a few minutes until it thickens.
- Carve the bird, plate up with the vegetables and pour over the gravy. Bon appétit!