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Pot roast Guinea fowl

By December 13, 2019 , ,

Guinea fowl is a great alternative to chicken, it has a gamier flavour. It does however dry out a little easier than chicken so pot roasting is a great way of cooking it and retaining flavour and moisture at the same time. They are a little on the small side so will feed 2-3 people.

1 Guinea fowl (approx 1kg)

Soy sauce brine
100ml soy sauce
10g brown sugar
10g salt
2 star anise
1 bay leaf
2 cloves garlic
2 shallots
1 litre water

Mix all the ingredients together until the salt and sugar have dissolved
Place the guinea fowl in the brine and leave for at least 4 - 6 hours
Once brined, remove the guinea fowl, dry off excess moisture with kitchen paper and place in the fridge for 2 hours to air dry
Strain the brine mix and keep the star anise, the shallot, bay and garlic for cooking later

Pot roast
100ml rice wine or verdejo madeira wine
300ml chicken stock
30ml oil for frying
4 small carrots, topped, tailed, peeled and left whole
6 small potatoes, unpeeled and sliced in half
30g butter to finish the sauce
Salt and pepper to season

In a heavy bottomed casserole or cast iron pan, brown off the guinea fowl in the oil until you have a nice colour on all sides
De-glaze the bottom of the pan with the wine and then add the chicken stock
Place the shallots, start anise, bay and garlic in the pan
Place the guinea fowl on top and place the lid on the pan
You can either cook this on a medium heat on the stove top or in the oven at 170c (fan), 180c (normal) for 60 minutes until the core temperature reaches 68c
My preference is to cook it on the BBQ, indirect 180c with the lid off for 30 minutes and then on for the last 30 minutes
About 30 minutes into the cooking time, take the guinea fowl out and place the carrots and potatoes in the pan, place the guinea fowl back on top with the lid on and continue cooking
Once the guinea fowl is cooked, remove to a warm place and allow to rest
Remove the vegetables and place to one side to keep warm
Strain the cooking liquor and pour back into the pan, allow to reduce until it thickens slightly, finish with the butter







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