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Guinea Fowl and Squab Pigeon
Appears in
By Paul Gayler
Published 2015
Guinea fowl
Guinea fowl are native to Africa; it is believed to have been the Greeks who first brought them to Europe. They are equivalent in size to small spring chickens but with dark-coloured meat and a flavour akin to chicken, though with a mild hint of game.
If not roasted with care, guinea fowl have a tendency to be a little dry, so they require regular basting. Some chefs like to place a few rashers (slices) of bacon on the breast or to smear a little butter under the skin to prevent the bird from drying out. I suggest cooking them slowly and at a lower temperature. Older fowl are best braised or casseroled.