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Roasted guinea fowl with herbs and root vegetables
Roasted guinea fowl with herbs and root vegetables

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Roasted guinea fowl with herbs and root vegetables

Preparation 15 minutes
Cooking time 1 hour 25 minutes
Servings 4


  • 160 ml (2/3 cup) butter, softened
  • 10 ml (2 tsp) fresh marjoram, chopped
  • 2.5 ml (1/2 tsp) fresh thyme, chopped (stems removed)
  • 2.5 ml (1/2 tsp) fresh rosemary, chopped (stems removed)
  • 10 ml (2 tsp) garlic, minced
  • Salt and freshly ground black pepper
  • 1 guinea fowl of about 1.5 kg (3 lb)
  • 3 medium onions, peeled and cut into wedges
  • 250 ml (1 cup) turnip, peeled and cut into 2.5 cm (1 in.) dice
  • 250 ml (1 cup) carrot, peeled and cut into chunks
  • 250 ml (1 cup) celery root, peeled and cut into 2.5 cm (1 in.) dice
  • 250 ml (1 cup) yellow-fleshed potatoes, cut into 2.5 cm (1 in.) dice
  • 3 garlic cloves, peeled
  • 250 ml (1 cup) white wine
  • 125 ml (1/2 cup) poultry broth
  • Salt and freshly ground black pepper


  1. Preheat the oven to 190°C (375°F).
  2. Combine the herb butter ingredients in a bowl. Mix and set aside.
  3. With your fingers, gently separate the guinea fowl's skin from the flesh without damaging it.
  4. Insert some herb butter between the skin and the flesh of the breasts and legs.
  5. Use part of the butter to rub the outside of the guinea fowl.
  6. Place 4 onion wedges inside.
  7. Using butcher's twine, tie the legs together.
  8. Season with salt and pepper.
  9. Place the guinea fowl in a roasting pan and arrange the turnip, carrot, celery root and potatoes around it.
  10. Add the remaining onion wedges and the garlic.
  11. Pour in the white wine and the poultry broth. Season with salt and pepper.
  12. Put the guinea fowl in the oven.
  13. Baste every 15 minutes.
  14. After 30 minutes, cover the guinea fowl with foil.
  15. Continue cooking for another 30 minutes.
  16. Remove the foil, baste well and cook for 10 minutes.
  17. Turn off the oven and let the guinea fowl sit for about 15 minutes to finish cooking slowly.
  18. The guinea fowl is cooked when the temperature taken in the thickest part of the thigh reaches 82°C (180°F).
  19. Serve the guinea fowl sprinkled with the cooking juices. 
Availability in stores