Roasted Guinea Fowl with Shallots and Thyme

An amber, crispy skin hiding firm meat with a wild flavor. The cooking juices are short and bold, smelling of thyme and candied shallots.

• Prep time: 15 min
• Cook time: 50 min
• Difficulty: Medium
• Calories: 668
• Protein: 68 g
• Carbs: 6 g
• Fat: 36 g

Ingredients

• 1 piece Guinea fowl meat ( whole, gutted )
• 40 g Salted butter ( cut into small pieces )
• 2 tbsp Sunflower oil
• 4 piece Shallot ( peeled and halved )
• 3 piece Garlic ( unpeeled )
• 2 piece Thyme ( sprigs )
• 100 ml Dry white wine ( for deglazing )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 150 ml Chicken stock ( prepared )

Instructions

1. Preparation and seasoning

   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. Browning in the pot

   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. Roasting and basting

   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. Resting the meat

   Remove the guinea fowl, place on a dish and cover with foil. It must rest for 10 minutes for the fibers to relax.

5. Deglazing the juices

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge. Reheat gently with a bit of juice to avoid drying the meat.