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1. Take the guinea fowl out of the refrigerator 1 hour prior to cooking to bring it to room temperature. Preheat the oven to 400ºF.
2. Remove the neck from the cavity of the guinea fowl. Season with salt and pepper, and fill the cavity with your favorite fresh herbs. We recommend using rosemary, thyme, and sage.
3. Place the guinea fowl on a rack in a roasting pan in the middle of the oven. After 20 minutes, check the internal temperature of the thigh and continue to check every 10 minutes until it reaches 160ºF, as the internal temperature will continue to rise after the guinea leaves the oven. Be sure to check the internal temperature often to make sure the bird does not overcook. Allow about 14-16 minutes per pound, depending on the size of your bird.
4. Allow the guinea fowl to rest for at least 10 minutes before carving to allow the juices to redistribute. Enjoy!
We recommend serving the guinea fowl with sides such as couscous and zucchini.
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