Name: Roasted Guinea Fowl
Ingredients: 1 young or old guinea fowl; stuffing of your choice; currant jelly for serving

Roasted Guinea Fowl

Ingredients

1 young or old guinea fowl
stuffing of your choice
currant jelly for serving

Directions

Prepare

Clean the guinea fowl thoroughly.
Stuff the guinea fowl with your chosen stuffing.

Roast and serve

Roast the guinea fowl like you would a duck or chicken.
Serve with currant jelly.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Guinea fowl: Provides the main meat, which becomes tender and browned when roasted.
Stuffing: Adds moisture and flavour to the bird as it cooks inside the cavity.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.