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.
Christmas Lemon and Thyme Guinea Fowl
A delightful alternative to turkey, this guinea fowl is rich and gamey, perfectly seasoned with lemon and thyme. It makes for an impressive centrepiece for your festive table, paired with your favourite Christmas vegetables.
Servings: 4 Serves
Calories: 350kcal
Cost: $30
Equipment
- Roasting Dish
- Foil
- Skewer
Ingredients
- 1 guinea fowl roughly 1kg
- 8 sprigs fresh thyme
- 1 lemon
- 4 cloves garlic
- Sea salt and black pepper
Instructions
- Preheat the Oven: Preheat the oven to 180C / 350F / Gas mark 4. Collect the zest from the lemon.
- Prepare the Guinea Fowl: 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 remaining lemon half all over the bird, and rub in the remaining thyme leaves, lemon zest, and a pinch of salt and pepper.
- Roast the Guinea Fowl: Place the bird in a roasting dish and cover with foil. Roast in the oven for 40 minutes.
- Finish Roasting: 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.
- Serve: Serve the guinea fowl as the centrepiece of your festive table, paired with your favourite Christmas vegetables.
Notes
- Ensure the guinea fowl is thoroughly cooked by checking that the juices run clear when the thigh is pierced.
- This dish pairs wonderfully with roasted vegetables and festive sides.
- For added flavour, consider basting the bird with the juices from the roasting dish during cooking.
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I made this guinea fowl for Christmas dinner last year, and it was a hit! The lemon and thyme infused such amazing flavours into the bird, and roasting it uncovered at the end gave it a perfect crisp skin. It's definitely become a new tradition in our holiday menu. Thanks for sharing this delicious Paleo-friendly recipe!