Guinea Fowl
Often described as “how chicken used to taste” guinea fowl is a traditional bird, simple to cook for a succulent meat with a subtle taste of game. You can use guinea fowl as a more interesting alternative in many chicken recipes. Our guinea fowl are grown on locally-approved farms by our friends the Leon family in Brittany, France.
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Preparation & Usage
- Preheat your oven to 190°C, Fan 170°, Gas Mark 5 and remove all packaging.
- Place the bird in a roasting tray and brush with oil. Cook in the middle of the oven for 65 minutes.
- Rest the Guinea Fowl for 10 minutes before carving. Cook until piping hot and the juices run clear.
All cooking appliances vary. This is a guide only. Warning: Contains bones.
Nutrition
| Typical values | Per 100g | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy (kj) | 768 | ||||||||||||||||
| (kcal) | 191 | ||||||||||||||||
| Fat | 8.8g | ||||||||||||||||
| of which Saturates | 2.3g | ||||||||||||||||
| Carbohydrate | <0.5g | ||||||||||||||||
| of which Sugars | <0.5g | ||||||||||||||||
| Fibre | 0.6g | ||||||||||||||||
| Protein | 28g | ||||||||||||||||
| Salt | 0.15g | ||||||||||||||||
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