Roast Guinea Fowl

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Floyd on Britain & Ireland

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.

Ingredients

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

Method

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 <