French · Dinner
French Roast Guinea Fowl
Bone-in guinea fowl leg and breast roasted until the skin turns deep golden and juices run clear, basted with butter, thyme, and garlic. Finished with a white-wine pan jus deglazed with chicken stock and roasted shallots. Rustic French technique highlighting the bird's lean, slightly gamey depth.
$10
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
554Calories
49.1gProtein
34.2gFat
7.3gCarbs
2.3gSugar
0.9gFiber
704mgSodium
242mgChol
13.5gSat Fat
652mgPotassium
50mgCalcium
3.1mgIron
1mcgVitamin B12
5.8mgVitamin C
gluten-free
protein-rich
low-carb
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Pat the guinea fowl dry, season with salt and pepper, and let sit at room temperature 10 minutes while preheating the oven to 425°F (220°C).
2
Sear
Heat olive oil in an ovenproof skillet over medium-high heat and sear the guinea fowl skin-side down for 4 minutes until deep golden brown.
3
Roast
Flip the guinea fowl, scatter shallots, garlic, and thyme around it, dot with softened butter, and roast 30 minutes, basting halfway, until crisp and juices run clear.
4
Rest
Transfer the guinea fowl and shallots to a plate, tent loosely with foil, and rest 10 minutes.
5
Deglaze
Set the skillet over medium heat, pour in white wine, scrape up browned bits, and reduce by half, then stir in chicken stock and simmer 4 minutes until thickened.
6
Plate
Set the rested guinea fowl and shallots on a plate, spoon the pan jus over the top, and finish with fresh parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18 oz509g bone-in guinea fowl leg and breast portion
- 2 tbsp28g butter, softened
- 4 cloves4 cloves garlic
- 6 sprigs6 sprigs fresh thyme
- 44 shallots, peeled and halved
- 1/2 cup120ml dry white wine
- 2/3 cup160ml chicken stock
- 2 tsp10ml olive oil
- salt, to season
- black pepper, to season
- 2 tsp2 tsp fresh parsley, to finish
