Roasted Guinea Fowl

Take the frozen guinea fowl to defrost in the fridge the day before.

Allow it to cook for an hour in Oven on 200C.

Wash the lemon well. Cut it in half, further cut halves into two. That’s eight slices. Put four of them in a bowl.

In a bowl, also add the rosemary sprigs and the garlic cloves crushed with the flat knife (no need to peel). Season generously with salt and pepper. Drizzle with olive oil and mash the filling with your hands until the juices start to come out of the lemons.

Trim off the tail/tail feathers of the guinea fowl and stuff the bird with the lemon stuffing. Stuff a little bit of mixture. Usually the legs are tied together but you don’t have to. Also cut a slit in the breast meat, open the “jacket” a little with your finger and put butter in there, so the meatiest part of the bird doesn’t dry out.

Peel the potatoes and slice into thin coins. Do the same for the carrots. Drizzle olive oil on the bottom of the oven dish. Spread well and then ladle the root vegetables on the bottom. Place the fowl neatly on top, you can position the tail section a little higher up so the stuffing stays in better. A splash of white wine and olive oil over the whole thing and then put it into the oven. Cook for an hour (depending on the size of the bird), basting every 15 minutes with the broth in the bottom.

If you are making a sauce for the guinea fowl, before the last roasting, remove the stock from the pot and put it in a saucepan. Over a high heat, stir in a small splash of water with potato flour. When half of the stock has boiled off, put in the cream. Bring to a brisk boil again and then season to taste. Sugar, salt, that’s where the sauce starts to come together. You can dilute the sauce at the end if you feel it’s too thick.

Bring the roasted guinea fowl in its pot to the table and a wonderful dinner can begin!