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The best way to cook guinea fowl
Guinea fowl is as easy to cook as other poultry. Marketed all year round, it can be used daily or in preparations that are more festive: oven-roasted, sautéed in a casserole, en papillotes, braised, preserved in fat, steamed, flambéed, etc.
Guinea fowl goes well with sweet and sour dishes and can be cooked with a sauce or just baked in an oven for a healthier meal.
Guinea fowl is simple. It is enough on its own, but is also delicious when spiced up with all the flavours and colours a cook can imagine.
If you want your guinea fowl to be tender and tasty, gourmets will tell you to cook it for roughly 40 to 50 minutes, or a little more if it is stuffed, and to cook it at a low heat.
Guinea fowl is never dry if you observe a few tried and tested rules. Fill a ramekin with water or bouillon and let it boil while baking your bird in the oven. Bard your guinea fowl with fat. Stuff it with petit-suisse. Baste it regularly with its cooking juices. Prepare it en papillote (parcels) and do not cook it too long.