I’ve never had guinea fowl before (I don’t think), so when my mother brought one home I decided it was probably best for my first culinary adventure with it to just follow the instructions on the packet and roast it. I covered the skin with a few rashers of bacon to stop it from drying out, especially the breast, which is smaller that a chicken breast for the same weight bird. I didn’t put too much seasoning on because I really wanted to get the full flavour of the meat. I really liked it. It had a subtle gamey flavour, and made a really tasty alternative to chicken.
Guinea fowl – 1kg
Seasoning – Pepper
Bacon – 2-3 rashers
Equipment: Roasting pan, tin foil
- Place the bird in the roasting tin and season well with pepper.
- Cover the breast and legs (if you wish) with the bacon and cover with tin foil.
- Place in a hot oven (190°C/Fan 170°C/Gas 5) and roast for 20 minutes per lb/450g, plus 20 minutes, removing the foil for the last 20 minutes.
- Rest for 5-10 minutes before carving.