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Roast guinea fowl served with roasted vegetables
Crispy-skinned roast guinea fowl surrounded by root vegetables.

Roast guinea fowl with garlic and herb butter

Author: Flavelo
Recipes Main Courses
Roast guinea fowl is the aristocrat of Sunday lunches. Its meat is darker and more flavourful than chicken, with an aroma slightly reminiscent of game. As it is more prone to drying out, basting under the skin with butter and spices not only flavours but keeps the breast juicy, whilst the skin roasts to a crisp. Served as a one-pot dish with roasted vegetables, it is a true rustic feast.
🕒 Prep Time 30 mins
🍳 Cook Time 1 hr 30 mins
⌛ Total Time 2 hrs 10 mins
🍽️ Servings 4 servings
🔥 Calories 650 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large roasting tin or ovenproof dish
  • Kitchen string (optional)
  • Meat thermometer

Allergen Information

⚠️ Milk

Instructions

1 ✓

Preheat the oven to 200°C. Wipe the guinea fowl completely dry inside and out.

Tip: Wet skin never gets crispy, it only steams. Dry skin is the secret to golden brown colour.
2 ✓

Mix the soft butter with the crushed garlic, chopped rosemary, salt, and pepper. Carefully reach under the bird's skin at the breast and spread most of the herb butter there.

Tip: This 'internal basting' ensures the breast meat stays juicy.
3 ✓

Stuff the cavity with the lemon wedges and remaining rosemary sprigs. Truss the legs to keep the bird shapely.

Tip: The lemon steam flavours and tenderises the meat from the inside during roasting.
4 ✓

Place the bird in the tin, scatter the potatoes and carrots around it. Drizzle the vegetables and the outside of the bird with olive oil, season with salt and pepper. Pour the stock under the vegetables.

Tip: The stock creates steam which helps cooking and prevents the vegetables from burning.
5 ✓

Roast for 1-1.5 hours. Baste the bird with the juices from the bottom of the pan every 20 minutes.

Tip: Basting cools the surface (slowing drying) and forms a glaze on the skin.
6 ✓

When the internal temperature at the thigh reaches 75°C, remove. Rest for 15 minutes before serving.

Tip: Without resting, all the valuable juices run out when carving.

Recipe FAQ

Why do I need to stuff butter under the skin?
The breast meat is very lean. Herb butter placed under the skin directly flavours and lubricates the meat so it doesn't dry out during long roasting.
How do I know it's cooked?
Insert a skewer into the thickest part of the thigh: if the juices run clear (not pink), it is ready.

Ingredients

  • 1 whole Guinea Fowl (cleaned)
  • 4 cloves Garlic (crushed)
  • 1 whole Lemon (cut into wedges)
  • 10 g Fresh rosemary
  • 50 g Butter (room temperature, soft)
  • 30 ml Olive oil
  • 10 g Salt
  • 5 g Ground black pepper
  • 300 g Carrots (chopped)
  • 400 g Potatoes (diced)
  • 200 ml Chicken stock