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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.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Resting Time 4 hours
Total Time 1 hour 50 minutes
Servings: 2 people
Cuisine: EUROPE, Fusion
Calories: 1234
Ingredients Method

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

Method
 

  1. Preheat the oven to 170°C.
  2. Peel the onion and cut into thick wedges. Slice the carrots lengthways. Peel the parsnips and potatoes then cut into chunks.
  3. Put the olive oil into a roasting tin, coat the vegetables in it then place the bird on them.
  4. Rub the butter into the skin and season all over. Place the bacon rashers evenly over the bird, then roast for 35 minutes.
  5. 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.
  6. 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.
  7. 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.
  8. Carve the bird, plate up with the vegetables and pour over the gravy. Bon appétit!