📝 About This Recipe
Experience the refined, slightly gamey allure of guinea fowl, a lean bird that bridges the gap between chicken and pheasant. This French-inspired preparation roasts the bird over a bed of seasonal root vegetables, allowing the savory juices to infuse the carrots and parsnips with incredible depth. Finished with a fragrant garlic and thyme butter, this dish offers a sophisticated yet comforting taste of the European countryside.
🥗 Ingredients
The Bird
- 1 whole Guinea Fowl (approximately 3-3.5 lbs, at room temperature)
- 4 tablespoons Unsalted Butter (softened)
- 4 sprigs Fresh Thyme (leaves finely chopped)
- 2 cloves Garlic (minced into a paste)
- to taste Kosher Salt and Black Pepper (be generous with the seasoning)
The Root Vegetable Bed
- 3 large Carrots (peeled and cut into 2-inch chunks)
- 2 large Parsnips (peeled and cut into 2-inch chunks)
- 6 whole Shallots (peeled but kept whole)
- 12 ounces Fingerling Potatoes (halved lengthwise)
- 2 tablespoons Extra Virgin Olive Oil
- 1 sprig Fresh Rosemary (leaves removed and chopped)
The Pan Sauce
- 1/2 cup Dry White Wine (such as Sauvignon Blanc)
- 1/2 cup Chicken Stock (high quality or homemade)
- 1 tablespoon Cold Butter (to emulsify the sauce)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Position a rack in the center of the oven.
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2
Pat the guinea fowl extremely dry inside and out using paper towels. Moisture is the enemy of crispy skin.
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3
In a small bowl, combine the softened butter, chopped thyme, minced garlic, a teaspoon of salt, and half a teaspoon of black pepper to create a compound butter.
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4
Gently loosen the skin over the breast of the bird with your fingers and spread half of the herb butter directly onto the meat. Rub the remaining butter all over the outside of the skin.
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5
Generously season the cavity of the bird with salt and pepper, then truss the legs together with kitchen twine to ensure even cooking.
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6
In a large roasting pan, toss the carrots, parsnips, shallots, and potatoes with olive oil, chopped rosemary, salt, and pepper until well coated.
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7
Spread the vegetables into an even layer and place the guinea fowl directly on top of the vegetables, breast-side up.
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8
Roast in the oven for 50-60 minutes. After 30 minutes, bast the bird with the pan juices and give the vegetables a gentle stir.
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9
The bird is done when an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) registers 165°F (74°C).
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10
Remove the bird from the pan and transfer to a warm platter. Tent loosely with foil and let it rest for at least 15 minutes.
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11
If the vegetables need more browning, return the pan to the oven for the duration of the resting period.
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12
While the bird rests, place the roasting pan over medium heat on the stovetop. Pour in the white wine and scrape up all the flavorful browned bits (fond) from the bottom.
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13
Add the chicken stock and simmer until reduced by half. Whisk in the cold tablespoon of butter at the very end for a glossy finish.
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14
Carve the guinea fowl into joints (legs, wings, and sliced breast) and serve alongside the roasted vegetables, drizzled with the pan sauce.
💡 Chef's Tips
Guinea fowl is much leaner than chicken, so do not overcook it or it will become dry; use a meat thermometer for precision. Trussing the bird is essential for guinea fowl because the legs are thinner and can cook faster than the breast. If you can't find guinea fowl, a high-quality pheasant or a small organic 'corn-fed' chicken makes a suitable substitute. Always allow the bird to come to room temperature for 30 minutes before roasting to ensure the meat stays tender. Don't skip the resting period! It allows the juices to redistribute, ensuring every bite is moist and flavorful.
🍽️ Serving Suggestions
Pair this dish with a medium-bodied Pinot Noir or a crisp, oaked Chardonnay to complement the gamey notes. Serve with a side of sautéed kale or Swiss chard with a hint of lemon to cut through the richness. A dollop of redcurrant jelly or cranberry sauce on the side provides a lovely sweet-tart contrast. Fresh crusty sourdough bread is perfect for mopping up the herb-infused pan juices. A simple watercress salad with a light vinaigrette provides a peppery freshness that balances the roasted roots.