Cooking guinea fowl?

[Glaucus]

Got one of these in sainsburys the other day with a half price duck and the guinea fowl was 1/3rd of .

I can't remember if I've ever eaten it before. I certainly haven't cooked it. Is it meant to be cooked like game birds so pink, or more like chicken and fully cooked. Anyone got any advice on how to roast it and what flavours and gravys work well with it.

[Muban]

I have always cooked it the same as I would cook a chicken, whether it is the whole bird or just the breasts. Normally If roasting a whole bird I would do it with a tarragon butter (if i don't have tarragon I use rosemary and a little garlic) and streaky bacon over the top to keep it all moist.

[Jonny69]

Because it's from the supermarket I would probably cook it all the way through. I know it sounds a bit daft because technically it's probably cleaner than bird from the butcher/farm etc, but I never trust supermarket poultry because of the mass handling. Especially since I noticed these aren't free range birds.

[Glaucus]

Cheers cooking it know. I went with a simple garlic butter under the skin and a few onions in the tray for the gravy.

Shop had no parsnips though .. So only roasted potatoes, butternut and yorkshires ..

After all I actually have a day of work today..

[Glaucus]

Very tasty indeed. Almost identical to chicken. However I thought it was far more tender and slightly more flavoursome.

[Jonny69]

Sounds delish. I've never done the butter under the skin trick so I must try it some day. Maybe duck fat under the chicken skin. Mmmmmmmm.

[Glaucus]

Originally Posted by Jonny69

Sounds delish. I've never done the butter under the skin trick so I must try it some day. Maybe duck fat under the chicken skin. Mmmmmmmm.

I usually only do it with turkey. But it works well with any "dry" bird..

Sure duck fat will work wonders.

Still got a large duck to cook and eat.

And put to plates worth of roast guinea fowl and veg in the freezer..