Gallinaceous fowl, originally from Africa
Guinea fowl has a taste similar to other game birds and has many nutritional qualities that make it a worthwhile addition to the diet. It is second to turkey in Kcal, having 134 Kcal per 100 grams (turkey has 109 Kcal). The meat is lean and is rich in essential fatty acids.
Buying Guinea Fowl
When buying fresh guinea fowl, choose a large one which allows you more versatility and is easier to work with, between 1.5 and 1.8 kg (3-4 lb.)
Cooking Guinea Fowl
- This white, very juicy, fairly fat white meat can be cooked like poultry, roasted in the oven, braised, etc.
- The legs can be made into confit (preserved in fat) and the suprêmes (breasts and wings) removed for another use.
- The meat pairs well with fruit, honey and maple.
- For perfect cooking, I recommend simple skillet cooking; when half-cooked, wrap with aluminum foil and let rest in an open hot oven, giving the meat time to relax. The cooking will then finish very gently.
Hints & Tips