📝 About This Recipe
Guinea fowl is the sophisticated, leaner cousin of the chicken, offering a subtle gamey depth that is reminiscent of pheasant but far more succulent. By spatchcocking the bird, we ensure an even, rapid roast that yields incredibly crispy skin while keeping the delicate dark meat tender. This preparation, infused with aromatic herbs and finished with a bright lemon-garlic butter, transforms a simple game bird into a celebratory centerpiece.
🥗 Ingredients
The Bird
- 1 piece Whole Guinea Fowl (approx. 3-3.5 lbs, backbone removed)
- 2 teaspoons Kosher Salt (more for seasoning)
- 1 teaspoon Black Pepper (freshly cracked)
Herb Rub & Roasting Bed
- 4 tablespoons Unsalted Butter (softened to room temperature)
- 2 tablespoons Extra Virgin Olive Oil
- 2 sprigs Fresh Rosemary (finely minced)
- 1 tablespoon Fresh Thyme (leaves only)
- 4 cloves Garlic (minced)
- 1 piece Lemon (zested and halved)
- 3 pieces Shallots (peeled and halved lengthwise)
Pan Sauce
- 1/2 cup Dry White Wine (such as Sauvignon Blanc)
- 1/2 cup Chicken Stock (low sodium)
- 1 tablespoon Cold Butter (to emulsify the sauce)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Position a rack in the center of the oven.
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2
Place the guinea fowl on a large cutting board, breast-side down. Using sharp kitchen shears, cut along both sides of the backbone to remove it entirely. Save the backbone for stock if desired.
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3
Flip the bird over so it is breast-side up. Place the palms of your hands on the breastbone and press down firmly until you hear a crack; the bird should now lie completely flat.
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4
Pat the skin extremely dry with paper towels. This is the secret to achieving a golden, crispy finish.
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5
In a small bowl, combine the softened butter, minced rosemary, thyme, garlic, lemon zest, salt, and pepper to create a compound herb butter.
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6
Gently loosen the skin over the breast and thighs with your fingers. Spread about half of the herb butter directly under the skin, then rub the remaining butter and olive oil over the outside of the skin.
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7
Place the halved shallots and the lemon halves in a cast-iron skillet or a heavy roasting pan. Position the guinea fowl directly on top of the aromatics.
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8
Roast in the oven for 40-50 minutes. Check for doneness at the 40-minute mark; the juices should run clear, and an instant-read thermometer should register 165°F (74°C) in the thickest part of the thigh.
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9
Remove the pan from the oven. Carefully transfer the guinea fowl to a warm platter and let it rest for at least 10-15 minutes to allow the juices to redistribute.
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10
While the bird rests, place the roasting pan over medium heat on the stovetop. Discard any excess fat, leaving about a tablespoon in the pan with the shallots.
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11
Deglaze the pan with the white wine, scraping up all the brown bits (fond) from the bottom. Let the wine reduce by half.
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12
Add the chicken stock and simmer for another 3-4 minutes until slightly thickened. Whisk in the cold tablespoon of butter for a glossy finish, then strain the sauce through a fine-mesh sieve.
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13
Carve the guinea fowl into quarters (two leg/thigh portions and two breast portions) and serve drizzled with the warm pan jus.
💡 Chef's Tips
Guinea fowl is leaner than chicken, so do not skip the butter under the skin to prevent the breast from drying out. Always bring the bird to room temperature for 30 minutes before roasting to ensure even cooking. If the skin is browning too quickly, loosely tent the bird with foil halfway through the roasting time. Use a cast-iron skillet if possible; the heat retention helps crisp the underside of the bird and creates a better sear for the pan sauce. Don't rush the resting period; 15 minutes of rest ensures the meat stays juicy when carved.
🍽️ Serving Suggestions
Pair with a crisp, earthy Pinot Noir or a dry Chenin Blanc to complement the gamey notes. Serve alongside roasted root vegetables like parsnips and carrots tossed in honey. A side of creamy polenta or wild rice pilaf is perfect for soaking up the herb-infused pan jus. Add a simple watercress salad with a sharp vinaigrette to cut through the richness of the bird.