Roast Guinea Fowl and Stock

Guinea Fowl is smaller than a Chicken but you cook it very much the same way as you would Roast Chicken , i.e 20 minutes per  pounds plus 10 or 15 minutes, of course always check its cooked by confirming that all the juices of the chicken run clear. Guinea Fowl taste is in between a chicken and pheasant and is a little bit leaner than a chicken.  2 Guinea Fowls will feed 4 people.

The Cooked  Guinea Fowl

Roast Guinea Fowl English Lunch


Guinea Fowl stock is very easy to make and I use  the same method as I would use for Chicken Stock. First Get a big Saucepan  Put the Carcass in  and fill with water until the carcass is submerged,  Then add  one celery stick chopped  , 2 Carrots chopped , 1 Onion coarsely chopped.   Also Add  a bouquet Garni which is  Parsley , Bay leafs and thyme tied up which enhances the stock's  flavour. Bring these Ingredients to a boil and let it simmer with the cover on for about 3 hours. Then Sieve and you will have a rich and thick liquid which can add to stocks and curries.
The Guinea Fowl Stock

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