It’s that time of year again. The guineafowl are at the supermarket, and I bought a couple on offer. Before, I give you my recipe, it may be worth mentioning a few things about these exotic looking birds. From Wikipedia:
Guineafowl are birds of the family Numididae in the order Galliformes. They are endemic to Africa and rank among the oldest of the gallinaceous birds…While modern guineafowl species are endemic to Africa, the helmeted guineafowl has been introduced as a domesticated bird widely elsewhere.
I think a lot of people, when they see guineafowl, pheasant, etc, in the supermarket or at the butcher, hesitate because they’re too far out of the comfort zone. It’s a real shame because, let’s face it, our ancestors wouldn’t have hesitated. Into the pot or over the fire they went. In addition, guineafowl are delicious and easy to prepare. There is a salmis recipe I sometimes use if I have the time. However, that’s not always a possibility, so I simply roast them with some bacon rashers on top. Note well: one guineafowl is enough for two people.
- One guineafowl
- Four streaky bacon rashers
- Two cups of chicken stock
- Crank up the oven to 210 centigrade.
- Lay the bacon over the bird and throw it into the oven.
- After fifteen minutes, turn the oven down to 170.
- At the thirty minute mark, take the bacon off and baste the bird (eat the bacon!). Sprinkle the bird with a little salt and pepper.
- After an hour, the guineafowl should be ready; the internal temperature should be the same as for chicken.
- Cover the bird with foil and put aside to rest.
- Put your chicken stock into a saucepan and scrape in all the delicious crispy bits from the guineafowl. Skim off excess fat.
- Reduce the stock on high heat and stir frequently. Add a little salt and pepper to taste. The more you reduce the stock, the more intense the taste. Experiment to discover what you like.
- Serve with some boiled broccoli or cauliflower.