If you fancy a change from all the turkey you will inevitably consume over this festive period, I have two words for you. Guinea Fowl. When cooked and seasoned correctly, the delightfully rich and gamey taste of this bird seriously rivals the more ‘traditional’ poultry we know and love. The classic combination of lemon and thyme freshen this up somewhat, and it provides a great centre piece to all your favourite Christmas vegetables.
Guinea Fowl Ingredients:
- 1 Guinea Fowl (roughly 1kg)
- 8 sprigs fresh thyme
- 1 lemon
- 4 cloves garlic
- Sea Salt and Black Pepper
Guinea Fowl How To:
Preheat an oven to 180C / 350F / Gas mark 4. Collect the zest from the lemon.
Cut the lemon in half and stuff it inside the guinea fowl, along with the garlic cloves and 4 of the thyme sprigs. Squeeze the juice from the leftover lemon half all over the bird, and rub in the remaining thyme leaves and a pinch of salt and pepper.
Place the bird in a roasting dish and cover with foil. Roast in the oven for 40 minutes.
Remove the foil, and roast for a further 20 minutes. Check the bird is cooked through by piercing the thigh with a skewer – the juices should run clear when cooked.