Roasted Guinea Fowl with Shallots and Thyme
Ingredients
- 1 pcGuinea fowl meat (whole, gutted)
- 40 gSalted butter (cut into small pieces)
- 2 tbspSunflower oil
- 4 pcShallot (peeled and halved)
- 3 pcGarlic (unpeeled)
- 2 pcThyme (sprigs)
- 100 mlDry white wine (for deglazing)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 150 mlChicken stock (prepared)
Method
An amber, crispy skin hiding firm meat with a wild flavor. The cooking juices are short and bold, smelling of thyme and candied shallots.
- 1
Preheat oven to 200°C. Salt and pepper the inside of the guinea fowl. Slip a sprig of thyme and a garlic clove inside.
- 2
In an oven-proof casserole, heat oil and 20g of butter. Brown the guinea fowl on all sides until the skin is well colored.
- 3
Add the halved shallots and the remaining garlic around. Place in the oven. Baste the poultry with the cooking juices every 15 minutes to keep the meat juicy.
- 4
Remove the guinea fowl, place on a dish and cover with foil. It must rest for 10 minutes for the fibers to relax.
- 5
Degrease the pot, deglaze with white wine while scraping the bits. Add poultry stock, reduce until the sauce coats the spoon. Whisk in the remaining butter.
Frequently asked questions
How do you get this dish right?
- Baste the guinea fowl every 15 minutes, it's the only secret to prevent it from drying out.
- Resting under foil is mandatory: it allows the juices to redistribute, making the meat uniform.
How long does this dish keep?
Keeps for 3 days in the fridge. Reheat gently with a bit of juice to avoid drying the meat.
