Guinea Fowl

Serving Size100 g
per serve% RI*
Energy661 kj8%
158 kcal
Fat6.45g9%
Saturated Fat1.77g9%
Monounsaturated Fat2.43g
Polyunsaturated Fat1.41g
Carbohydrates0g0%
Sugar-
Fibre0g
Protein23.4g47%
Salt0.17g3%
Cholesterol74mg
Potassium193mg10%
* Reference intake of an average adult (8400 kJ / 2000 kcal)

One-pot roast guinea fowl

Ingredients

1 onion, cut into wedges, through the root
2 carrots, quartered lengthways
2 potatos, cut into bite-size chunks
1 tbsp olive oil
1 small guinea fowl (around 1kg/2lb 4oz)
3 tbsp butter at room temperature, 2 tsp for the gravy
4 smoked streaky bacon rashers
6 garlic cloves, unpeeled
few thyme sprigs
300ml chicken stock
100ml white wine
2 tsp plain flour
1 tbsp redcurrant jelly.

Method

STEP 1
Heat oven to 180C/160C fan/gas 4. Toss the vegetables with the oil and some seasoning in a large flameproof roasting tin. Place the bird on top of the veg, smear with 1 tbsp butter and lay the rashers in a row over the breast. Season generously, then roast for 40 mins.

STEP 2
Remove from the oven and give the veg a stir while adding the garlic and thyme. Pour 200ml stock and the wine over the veg and return to oven to roast for another 40 mins until the bird is cooked through and the juices run clear.

STEP 3
Remove the bird, place it on a serving plate, cover it with foil to keep it warm and leave it to rest. Turn the oven up to 200C/180C fan/gas 6 and roast the veg for a further 15 mins until tender.

STEP 4
Remove the veg with a slotted spoon and transfer to the serving plate with the bird. Mix 2 tsp butter and flour in a small bowl to form a smooth paste. Place the roasting tin with all the cooking juices, plus any resting juices, on the hob. Whisk the paste and redcurrant jelly into the juices until dissolved, then add the remaining stock and extra seasoning, if you like. Bubble for a few mins until the sauce thickens. Slice and serve the guinea fowl, crisp bacon and the veg with the sauce on the side.