Roast Guinea Fowl

Preparation info
  • Serves


    • Difficulty


Appears in

By Keith Floyd

Published 1988

  • About

This is a pleasing alternative to the strong meat of pheasant or to the insipid taste of modern battery-raised chicken (ugh). There’s lots of meat on them, and one guinea fowl happily serves two people.


  • 2 small guinea fowl, drawn, giblets reserved
  • 3 oz (75 g) butter


Put the giblets in a pan, cover with water and bring to the boil. Simmer for 1 hour to make stock.

Put ½ oz (15 g) of butter and a sprig of tarragon or parsley inside each guinea fowl. Melt <