Pot Roast Guinea Fowl

Pot roasting is an ideal method for cooking anything such as beef joints or chicken if you want to keep the meat very moist and tender, it also is a complete meal in one pot. This recipe is for guinea fowl but chicken can also be used, in our opinion guinea fowl tastes better.

Ingredients

1 × guinea fowl
130g celery 2 sticks
400g potato (3)
100g shallot (3)
50g unsalted butter
25g unsalted butter

Preparation Time: 10 minutes
Cooking Time: 1 hour 30 minutes
Serves: 3

Method

Heat the oven to 160°c.
Peel the shallots and chop them into quarters. Chop the celery and potatoes as shown but leave the garlic in their skins.
In a large, heavy-bottomed, oven-proof pot place the 25g of butter and heat it up over a medium heat so its bubbling. Season the guinea fowl and fry it all over until it is golden brown. (If you don’t have a pot that can go on the hob and in the oven, just use a frying pan.)
Remove the bird from the pot and pour away the butter (which is probably black by now).
Place the 50g of butter in the pot, heat it up, then add all the vegetables and stir them around to coat them in the butter.
Place the guinea fowl on top of the vegetables and put the lid on.
Put the pot into the oven and cook it for 1 hour and 30 minutes.
When it is cooked, remove the pot from the oven and leave it to rest for 30 minutes.
After the 30 minutes resting time, take the guinea fowl out of the pot and either carve it into fine slices or tear it to bits and serve it with the vegetables from the pot and the cooking juices.

Useful Information

Can it be frozen? No.
Can it be prepared in advance? No.
Will leftovers be nice? Yes, if eaten cold, for up to 3 days.

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Pot Roast Guinea Fowl

Ingredients

Method

Useful Information

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