Guinea Fowl with Cider
9 Apr 2017
by RickRock
Prep Time
15 minutes
Cook Time
90 minutes
Total Time
1 hour, 45 minutes
Background
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
- 1 onion
- 2 carrots
- 1 large potato
- 2 parsnips
- 1 Tbsp olive oil
- 1 small guinea fowl
- 1 Tbsp butter
- 4 smoked streaky bacon rashers
- 6 garlic cloves, unpeeled
- 4 sprigs thyme
- 200 ml chicken stock
- 200 ml cider
- 2 tsp cornflour
Instructions
- Preheat the oven to 170Β°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 190Β°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 appΓ©tit!
Tips
The root vegetables can be substituted or supplemented with others of your choosing.© 2024 Copyright CookTogether
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