Grilled Guinea Fowl with Watercress Salad

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeremiah Tower

Published 2002

  • About

It is best to do as little as possible to this wonderful bird (which tastes the way most chickens in the world should), but getting a crisp skin with a young bird that takes very little cooking is a problem. This recipe, which calls for fast cooking, is inspired by a recipe for poulet d’Inde (either turkey or guinea fowl) in a cookbook from 1651, Le Cuisinier François, of La Varenne, which uses raspberry vinegar to glaze and finish off the grilled bird.

With the acid f