Roasted Guinea fowl

Name: Roasted Guinea fowl
Cuisine: British
Ingredients: 1 Guinea fowl; 1 % of the bird's weight of salt; １Lemon; Herbs of your choice(Sage, thyme, rosemary, oregano, etc.)

Hurry @hurry

Bristol, England, United Kingdom

A simple, freshly seasoned dish of Guinea fowl, which has a stronger flavour than chicken and a unique, delicious aroma, along with crispy skin.

Hurry @hurry

Bristol, England, United Kingdom

A simple, freshly seasoned dish of Guinea fowl, which has a stronger flavour than chicken and a unique, delicious aroma, along with crispy skin.

Saved

Ingredients

1Guinea fowl
1% of the bird's weight of salt
１Lemon
Herbs of your choice(Sage, thyme, rosemary, oregano, etc.)

Saved

Steps

1

Rub the surface and inside of the Guinea fowl with 1% tasty salt by weight. Wrap it in nothing and leave it in the fridge overnight to dry the skin.
The next morning, wipe off any moisture that has been released and leave to dry for a while.
Draining the water from the skin is a very important technique in obtaining a crispy skin.
2

To remove the wax, wash the lemons in water and rub them with salt.
3

When the surface of the Guinea fowl is dry enough, stuff the bird with the lemon and herbs of your choice.
4

Roast for 30 minutes on the lowest shelf of a 200°C convention oven, followed by 10 minutes on the highest shelf.
The delicious oil leaks out onto the tray, pour it over the skin to let it shine, and voila!
5

Slice the hot lemon and it'll pop out a delicious juice with mild sourness, which combines with the meat juices to make the best sauce!
Serve hot!