Herbed Guinea Fowl

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 2 guinea fowl
  • 2 cloves garlic, finely chopped
  • ½ level teaspoon


Cut guinea fowl into quarters. Pound garlic, thyme, butter and lemon peel to a smooth paste with lemon juice, salt and freshly ground black pepper, to taste. Rub birds with this mixture; place in a well-buttered gratin dish and cook in a moderate oven (375°F-M4) for 40 to 50 minutes, or until tender. Cool and wrap loosely in foil until ready to use.