ROAST GUINEA FOWL

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Roast Guinea Fowl image

Provided by Martha Stewart

Number Of Ingredients 9

3 2 1/2-pound guinea fowl
4 cups Wild Rice Stuffing (recipe follows)
12 leaves flat-leaf parsley
4 tablespoons (1/2 stick) unsalted butter
Salt and freshly ground pepper
Bunch of fresh chervil
Bunch of fresh parsley
8 cloves garlic, unpeeled
1 cup dry white wine

Steps:

  • Heat oven to 450 degrees.
  • Wash birds and pat dry. Gently loosen the skin of each fowl's breast and place flat-leaf parsley leaves under it. Fill birds with stuffing, truss with butcher's twine, and place in a foil-lined roasting pan. Melt butter and brush birds; sprinkle with salt and pepper, and surround with the chervil, parsley, and garlic.
  • Roast for 15 minutes. Add wine to pan and brush birds again with melted butter. Reduce heat to 400 degrees and roast for 1 hour. Cover with foil and roast for 15 to 30 minutes more.

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