Best Roast Guinea Fowl With White Wine Tomatoes Olives Recipes

POT-ROASTED GUINEA FOWL WITH SAGE, CELERY AND BLOOD ORANGE

Steps:

• Preheat the oven to 425 degrees F.
• Remove any excess fat from the cavity of each guinea fowl. Wash thoroughly inside and out and pat dry with paper towels. Rub the cavity with a little salt. Cut off the two ends of the oranges, stand them on end and carefully slice off the skin (once you have removed one piece of skin you can see where the flesh meets the skin). Slice the oranges into five or six rounds each. Remove the tougher outside ribs of the celery until you reach the white, dense bulb and slice across thinly.
• Put in a bowl, mix in the thyme and a small pinch of salt and pepper, then stuff the cavity of each guinea fowl with this filling. Pull the skin at the front of each guinea fowl's cavity forward, to cover the filling, and tightly tie/truss up.
• Heat a thick-bottomed pan and add the olive oil and the guinea fowl, the skin of which has been rubbed in sea salt and pepper. Cook until lightly golden on all sides, then add the garlic, butter and sage and cook for 3-4 minutes until golden brown. Add the wine at intervals, enough to keep the pan slightly moist at all times. Place in the oven for 45 minutes, checking every 10-15 minutes and just topping up the wine as necessary. The guinea fowl will be roasted and partially steamed.
• When cooked, carefully remove from the oven and place upside down on a dish, allowing all the juices and moisture to relax back into the breast meat for at least 5 minutes. While your meat is resting, make the gravy.
• Remove all the fat from the roasting pan and place the pan on gentle heat. In the bottom of the pan will be your cooked, soft, sweet, whole garlic cloves and some gorgeous sticky stuff--when this gets hot, scoop out the stuffing from the guinea fowl cavity and add to the pan with about 2/3 cup of wine. As the wine boils and steams, scrape all the goodness with a spoon from the bottom of the pan into the liquor. When it has all dissolved, leave to simmer gently. Squash the cooked garlic out of their skins with a spoon (discard the skins); this will also thicken the gravy slightly, as well as give it flavor. Pour any of the juices that have drained out of the rested birds into the pan with the gravy, simmer and season to taste. Serve the guinea fowl with roast potatoes and any simply cooked green vegetable--spinach, kale, bok choy or broccoli.

ROAST GUINEA HEN

Steps:

• Combine all of the marinade ingredients in a bowl. Place the guinea hen in a large, deep bowl, pour the marinade over and inside the hen, cover the bowl, and marinate, refrigerated, overnight, turning occasionally to ensure that all parts of the bird are covered.
• Preheat oven to 375 degrees. Remove the hen from the marinade. Reserve the marinade. Put the hen in a roasting pan and brush with 2 tablespoons of olive oil. Turn the hen breastside down in the pan and roast for 20 minutes. After 20 minutes, turn the hen onto its back, decrease the oven temperature to 325 degrees, and roast for 1 hour. While the hen is roasting, place the reserved marinade in a saucepan, bring to a boil, and reduce to approximately 1/4 cup. When the hen has 15 minutes left to cook, pour the reduced marinade over the hen and return it to the oven for its final 15 minutes of cooking. Remove from the oven, and let the hen rest for 10 or 15 minutes before dividing into serving portions.

GUINEA FOWL

Steps:

• Split guinea fowl or poussins. Remove wing portions and backbones. Bone breasts and thighs, leaving breast and thigh pieces attached with skin. Place each piece in a separate zip-top plastic freezer bag and spoon in 2 tablespoons fat. Add a pinch of pepper, sugar and salt to each, expel air from the bags, seal. Squeeze to mix.
• For chicken jus: Boil chicken stock in a saucepan until reduced to about 1 1/2 cups. Add port and boil until mixture is syrupy and reduced to 2/3 cup, about 20 minutes. Season with soy sauce, walnut oil and salt.
• For bread sauce: Place bread, garlic, salt, pepper and sugar in a food processor and blend into crumbs. Drizzle in oil and blend into a paste.
• For parsley oil: Combine oil and parsley in a blender and purée.
• Heat 3 quarts of water in a 5-quart saucepan to 140 degrees. Place the fowl packets in the water, cover and cook 35 minutes, until you can push your finger into the thigh of the bird. Do not test flesh through the skin side. Remove from bags and arrange on a foil-lined baking sheet. Sprinkle with sea salt and broil until golden on each side, about 8 minutes total.
• Reheat jus. Divide the spinach and daikon among 4 plates and drizzle with 2 tablespoons jus. Top each with a half fowl, then the remaining jus. Drizzle with parsley oil and arrange a leek half over top. Place the potatoes, beans and a dollop of bread sauce to the side.