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Guinea-Fowl

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By Jeremy Round

Published 1988

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Farmed. In flavour, half-way between chicken and a game bird. Season well all over, inside and out, stuff with half an orange, then roast on a rack over a roasting tin at Gas 6/200°C/400°F for about an hour. If possible, and your butcher hasn’t done so already, hang for a few days first.

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