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FACT: Two Guinea Fowl eggs are the equivalent of one size large chicken egg, for cooking purposes.

 

 

Sunday Roasted Guinea Fowl With Dressing

Expect A Leaner, Dryer Meat When Cooking Guinea Fowl.

By Damien Andrews

Here is a traditional recipe, using guinea fowl, called Sunday Roasted Guinea Fowl with Dressing. It includes a unique dressing that incorporates ingredients including onion, marjoram leaves and guinea fowl eggs. Finding a guinea fowl dressed and ready for cooking can be difficult. Try calling around to butchers in your area. They can often order guinea fowl for you, already dressed and ready to be cooked. If you can't locate guinea fowl in your area, try ordering fresh guinea fowl on the internet.

When preparing Guinea Fowl recipes, try to only use birds that are around 2-3 pounds dressed out. If you raise guinea fowl and are ready to cull them for your freezer, for the best tasting meat, try to use birds that are between 14-18 weeks old. Guinea fowl meat is dryer and leaner than chicken meat. As a general rule, you can use poultry or pheasant recipes when cooking with Guinea fowl meat. Simply increase the amount of liquids or fat, and then substitute guinea fowl meat for chicken meat, etc.

Guinea Fowl Cooking Tips: Roasting is the best cooking technique to use when you are cooking with young birds. Older, tougher birds should be cooked with moist heat. Frequent basting helps keep the meat moist and makes the skin crispy and enticingly brown. Try using an oven-safe cooking bag as they will self-baste the bird for you. Cook guinea fowl until the temperature of the thigh reaches 185°F. Besides roasting, you can split grill, or cut up and fry or braise guinea fowl too.

The first thing we will be cooking for this recipe is the Onion-Bread Dressing.

What You Will Need To Prepare The Stuffing:
1 medium onion, cut in half lengthwise and thinly sliced
¼ cup butter or margarine
4-1/2 cups of herb-seasoned croutons
2 teaspoons dried parsley flakes
½ teaspoon salt
½ teaspoon dried crushed sage leaves
½ teaspoon dried basil leaves
½ teaspoon dried marjoram leaves
1 cup of chicken broth
2 guinea fowl eggs, slightly beaten

In a medium sized skillet, cook and stir the onion in butter over medium heat until tender. Remove from heat; set aside. In a medium mixing bowl, combine the croutons, parsley, salt, sage, basil and marjoram. Mix well. Stir in the onions and butter. In a small mixing bowl, blend the chicken stock and egg. Add to the crouton mixture. Mix well.

What You Will Need To Prepare Roasted Guinea Fowl:
1 whole Guinea Fowl
1 recipe Onion-Bread Dressing or your favorite dressing
2 tablespoons melted butter or margarine
½ cup of chicken broth
3 tablespoons all-purpose flour
¼ cup milk
1 cup chicken broth (for the gravy)
Salt and pepper

Heat the oven to 325°F. Stuff the guinea fowl with the prepared stuffing. Place remaining dressing in a greased, 1-quart casserole. Cover and refrigerate. Place the guinea fowl, breast-side up, in a small roaster and brush with melted butter. Add ½ cup chicken stock to the roaster. Cover, roast for 30 minutes, basting once. Place the casserole, with the extra dressing, into the oven. Cook guinea fowl and dressing 30 minutes longer. Uncover the roaster. Increase temperature to 350°F. Continue roasting the guinea fowl and dressing until the bird is tender and juices are running clear. Make sure the dressing is heated through. This should take about 20 to 30 minutes. During this time, be sure to baste the guinea fowl one more time.

Transfer the guinea fowl to a heated platter and keep it warm.

Now for the gravy! In a small bowl, blend the flour and milk. Pour the roasting pan juices into a medium size sauce pan. Add 1 cup of chicken stock to the juices. Blend in the flour mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Add salt and pepper to taste. Serve gravy with guinea fowl and dressing.

 

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