How does guinea fowl taste

They can also be wrapped in streaky bacon before roasting. To cook: Preheat the oven to oC, gas mark 8. Place the guinea fowl in a roasting tin and roast for 15 minutes per g plus 15 minutes.

Not that guinea hen tastes gamy. Some say it resembles chicken with turkey overtones. Broth made from the carcass is intensely rich. Just like other poultry like chickens, ducks, and quail, guinea fowl are completely edible.

But since it is still quite wild guineas are considered game birds which. Their meat tends to be gamey in taste, similar to a pheasant or other wild game bird.

Moreover, the guinea fowl meat is also rich source of vitamins, minerals, calcium, iron, and magnesium. Consuming guinea fowl meat is healthier choice because it has low cholesterol as well as low-fat content.

The specimen you might come across in a European store is probably a Helmeted Guineafowl. The guineafowl resembles chicken in many ways, but the meat is leaner, somewhat darker and more flavorfull. It is not expensive, nor is it difficult to prepare, but due to the low fat content you have to be very exact about not taking the degree of doneness too far.

This bird on your chopping has had some time to grow. The bones are hard and the cartilage is a lot tougher than on a broiler chicken, so be careful with that knife. Wrap breast fillets in bacon or cured ham to stop them from drying out. They all come from the highest grade French breeding stock to ensure a consistently top quality bird.

We don't use steroids, antibiotics or growth hormones. Feed is carefully selected to meet the specific requirements of this breed. Very lean, tender and flavorful Guinea fowl meat is white like chicken but its taste is more reminiscent of pheasant, without excessive gamey flavor. Ingredients 1 guinea fowl 1 lemon 1 handful of fresh thyme 1 onion 2 garlic cloves vegetable stock, as needed salt pepper. Boil a lemon in a pan of boiling water for 10 minutes.

Once soft, pierce the lemon and place in the cavity of the guinea fowl along with a handful of fresh thyme, some salt and pepper. This will help keep moisture in the bird during roasting and impart a wonderful flavour.

Cut an onion into quarters and crush a couple of garlic cloves. Place them in a roasting tin. Season the outside of the bird well and place on a wire rack sat in the roasting tin. Pour vegetable stock to about a third of the way up the tin. This extra liquid in the oven will create steam, another way to prevent the bird from drying out plus you can use it to make a delicious gravy at the end. Cover the bird in foil and roast for 25 minutes per g.

After this time, remove the tin foil and roast for a further 20—25 minutes to allow the skin to crisp up. It is cooked once the juices run clear when you pierce the thickest part of the thigh.

Like chicken, guinea fowl must not be served rare.