Oven-baked Guinea Fowl

The oven-baked guinea fowl is a tasty and sophisticated dish, great for special occasions. Here is the recipe:

Ingredients

• 1 whole guinea fowl (about 1.5-2 kg)
• 2 sprigs of fresh rosemary
• 4 sprigs of fresh thyme
• 2 bay leaves
• 2 cloves of garlic
• 1 lemon (organic, if possible)
• Extra virgin olive oil
• 100 ml of dry white wine
• Salt and pepper to taste

Preparation

1. Preheat the oven to 190 °C.
2. Clean the guinea fowl by removing any residual feathers and the innards if present, then rinse it under cold water and pat it dry thoroughly.
3. Rub the inside and outside of the guinea fowl with salt and pepper.
4. Stuff it with the sprigs of rosemary, thyme, bay leaves, crushed garlic cloves, and the lemon cut in half.
5. Arrange the guinea fowl in a baking dish, breast side up, and tie the legs together with kitchen twine.
6. Massage the outside of the guinea fowl with a drizzle of extra virgin olive oil, then pour the white wine into the dish around the guinea fowl.
7. Bake the guinea fowl for about 1 hour and 30 minutes or until it is nicely browned and cooked properly. During cooking, baste the guinea fowl with the pan juices to keep it moist.
8. Remove the guinea fowl from the oven and let it rest for 10 minutes before cutting.

Interesting Facts

Guinea fowl is a bird with a rich and slightly gamey flavor, well-suited to slow cooking and roasting. In Italy, guinea fowl is often appreciated for holidays and important dinners, and its pronounced flavor makes it a dish highly regarded by connoisseurs. Serve this dish with a side of roasted potatoes or seasonal vegetables to enhance its taste.

Remember, if you wish for an even more Italian touch, you can add to the pan pieces of potatoes and onions, which will cook together with the guinea fowl absorbing its flavors. Bon appétit!