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Roasted guinea fowl with herbs and root vegetables
Preparation
15 min
Cooking time
1 h 25 min
Servings
4
Ingredients
- 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
Preparation
- Preheat the oven to 190°C (375°F).
- Combine the herb butter ingredients in a bowl. Mix and set aside.
- With your fingers, gently separate the guinea fowl's skin from the flesh without damaging it.
- Insert some herb butter between the skin and the flesh of the breasts and legs.
- Use part of the butter to rub the outside of the guinea fowl.
- Place 4 onion wedges inside.
- Using butcher's twine, tie the legs together.
- Season with salt and pepper.
- Place the guinea fowl in a roasting pan and arrange the turnip, carrot, celery root and potatoes around it.
- Add the remaining onion wedges and the garlic.
- Pour in the white wine and the poultry broth. Season with salt and pepper.
- Put the guinea fowl in the oven.
- Baste every 15 minutes.
- After 30 minutes, cover the guinea fowl with foil.
- Continue cooking for another 30 minutes.
- Remove the foil, baste well and cook for 10 minutes.
- Turn off the oven and let the guinea fowl sit for about 15 minutes to finish cooking slowly.
- The guinea fowl is cooked when the temperature taken in the thickest part of the thigh reaches 82°C (180°F).
- Serve the guinea fowl sprinkled with the cooking juices.
