📝 About This Recipe
Experience the refined rustic charm of French gastronomy with this succulent Roast Guinea Fowl, a bird prized for its lean, slightly gamey profile that sits beautifully between chicken and pheasant. This recipe utilizes a traditional slow-roasting technique paired with aromatic herbs and a decadent Cognac deglaze to enhance the bird's natural depth. The result is a stunning centerpiece featuring crispy, golden-bronze skin and tender, fragrant meat that elevates any Sunday dinner to a gourmet affair.
🥗 Ingredients
The Bird
- 1 piece Whole Guinea Fowl (approx. 3 lbs, at room temperature)
- 4 tablespoons Unsalted Butter (softened)
- 1 tablespoon Extra Virgin Olive Oil
- 1.5 teaspoons Kosher Salt (plus more to taste)
- 1 teaspoon Black Pepper (freshly cracked)
Aromatics & Cavity
- 6 sprigs Fresh Thyme
- 2 sprigs Fresh Rosemary
- 1 head Garlic (halved crosswise)
- 4 pieces Shallots (peeled and halved)
- 1/2 piece Lemon
- 1 piece Bay Leaf (dried)
For the Pan & Jus
- 1/2 cup Dry White Wine (such as Sauvignon Blanc)
- 2 tablespoons Cognac or Brandy
- 1 cup Chicken or Game Stock (high quality)
- 1 tablespoon Cold Butter (cubed for the sauce)
- 2 pieces Carrots (cut into thick chunks)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Remove the guinea fowl from the refrigerator 30 minutes before cooking to take the chill off, ensuring an even roast.
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2
Pat the bird extremely dry inside and out using paper towels. Moisture is the enemy of crispy skin.
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3
Season the interior cavity generously with salt and pepper. Stuff the cavity with the lemon half, half of the garlic head, the bay leaf, and half of the thyme and rosemary sprigs.
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4
In a small bowl, mash the softened butter with a pinch of salt and some chopped thyme. Carefully loosen the skin over the breast and rub half of the herb butter directly onto the meat underneath the skin.
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5
Truss the bird with kitchen twine by tying the legs together and tucking the wings under the body. This ensures the breast meat doesn't dry out before the legs are cooked.
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6
Rub the remaining herb butter and the olive oil all over the exterior of the bird. Season the skin liberally with salt and pepper.
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7
Place the chopped carrots, shallots, and the remaining garlic head in a roasting pan to act as a trivet. Place the guinea fowl on top, breast-side up.
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8
Roast in the center of the oven for 20 minutes. Then, reduce the oven temperature to 350°F (175°C).
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9
Baste the bird with the rendered pan juices. Continue roasting for another 40-50 minutes. The bird is done when an instant-read thermometer hits 165°F (74°C) in the thickest part of the thigh.
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10
Transfer the guinea fowl to a warm platter, tent loosely with foil, and let it rest for at least 15 minutes. This is crucial for juicy meat.
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11
While the bird rests, place the roasting pan over medium heat on the stovetop. Discard excess fat, leaving about a tablespoon of drippings and the roasted aromatics.
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12
Deglaze the pan with the Cognac and white wine, scraping up all the brown bits (fond) with a wooden spoon. Let the liquid reduce by half.
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13
Add the stock and simmer until the sauce thickens slightly and coats the back of a spoon. Strain the sauce through a fine-mesh sieve into a small saucepan.
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14
Whisk in the cold cube of butter into the sauce to add a glossy finish. Season with salt and pepper to taste.
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15
Carve the guinea fowl into portions and serve drizzled with the warm Cognac jus.
💡 Chef's Tips
Guinea fowl is leaner than chicken; if you are worried about dryness, drape a few slices of unsmoked bacon over the breast for the first 30 minutes of roasting. Always use a meat thermometer; because guinea fowl is smaller than most chickens, it can overcook quickly. If the skin isn't browning enough, turn the oven to broil for the final 2-3 minutes, but watch it like a hawk to prevent burning. Don't skip the resting period; the muscle fibers need time to reabsorb the juices, otherwise they will all run out on the carving board.
🍽️ Serving Suggestions
Pair with a medium-bodied red wine like a Pinot Noir or a classic Rhône Valley blend. Serve alongside creamy mashed potatoes or a wild mushroom risotto to soak up the jus. Glazed heirloom carrots or sautéed green beans with toasted almonds provide a lovely crunch and color. A simple watercress salad with a sharp lemon vinaigrette cuts through the richness of the bird beautifully.