Recipe

Roast Guinea Fowl With Garlic Lemon And Tarragon Recipe

Add Step-by-Step Photos	Sitbynellie / All my dishes 5 months, 3 weeks ago Roasting a guinea fowl in a roasting bag keeps the flesh moist and juicy. Garlic, lemon and tarragon complement the slightly 'gamey' flavour of the bird, which is perfect for those who like chicken, but find wild game too strongly flavoured. Prep:15m Cook:70m Servings:2	Sitbynellie
	guineafowl roast

1. Guinea fowl in pa

2. Herb butter

3. Cover bird with b

4. Cover with bacon

5. In the bag!

6. Cut open the bag

7. Make gravy

8. Serve. Hope you'r

9. Make soup with th

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Ingredients

1 guinea fowl, about 1.1 - 1.3kg (2 1/2 - 2 3/4 lb.)

2 oz. butter

5 garlic cloves, minced, OR 5 teaspoons garlic puree (NB go easy on the salt later if you use puree, as this sometimes has salt in it).

1/2 tablespoon dried tarragon

Grated zest of 1 lemon

Juice of half the lemon

Salt and pepper

4 strips smoked bacon

1 heaped teaspoon plain white flour

The juice of the other half lemon

Also:

1 roasting bag

Some trussing string

Directions

Take the bird out of the fridge half an hour before you want to start cooking it.

Preheat the oven to Gas 6/200C/400F.

Unwrap the bird. Undo the trussing 'string'. Wash and dry it inside and out. Unfold the wings. Cut off the 'parson's nose' and any excess skin or fat at the neck and vent.

Combine the butter, garlic, tarragon, lemon zest and juice, and crushed black pepper and salt to taste (see above).

Carefully make a space with your fingers between the breast skin and the meat underneath.

Push in half the garlic butter mixture in under the skin and massage it throughout the breast.

Rub the rest of the butter all over the outside of the bird, including underneath.

Tie the legs loosely together using trussing string. Fold up the wings again.

Lay the strips of bacon over the bird, making sure that it is all covered.

Put the flour into the roasting bag and shake it around to coat the inside with flour. There will be some excess in the bottom of the bag.

Put the bird inside and tie the opening of the bag up with the tyers provided. Cut a tiny corner off the bag, to allow steam to escape during cooking.

Transfer the bird, bag 'n' all, to a rack on a roasting tin.

Roast in the centre of the oven for 1 hour and 10 minutes (this is 20 minutes per lb. plus 20 minutes for a 2 1/2 lb bird).

Remove from the oven and cut open the bag at the top.

Remove the bird to a carving tray with the bacon still on, and let it rest for 10 minutes. Remove the string from the legs.

There should be a combination of melted butter, flour and the bird juices in the bottom of the bag. Transfer this liquid to a saucepan.

Squeeze in the juice from the other lemon half. Bring to a boil and whisk vigorously to disperse the flour. Let the sauce thicken and reduce a bit.

Serve this lemon gravy with the carved bird and the bacon.

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Comments

victoriaregina 5 months, 3 weeks ago said:
That is an amazing recipe. saved, flagged and 5 forks.

Vickie

chefelaine 5 months, 3 weeks ago said:
Great! High FIVE! :+D

valinkenmore 5 months, 3 weeks ago said:
Wow, that sounds so wonderful! I don't ever see guinea fowl around here but I am going to try it with a roasting chicken. Thanks for the wonderful recipe my friend. Have a blessed Sunday.
Valerie

terryr 2 weeks, 2 days ago said:
This is going to be my nexy "special event" meal. Wow!!
TerryR

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