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Roast guinea fowl with lemon glaze served with vegetables.
Elegant and unique guinea fowl with lemon glaze

Roast guinea fowl with lemon glaze

Author: Flavelo
Recipes Main Courses
Guinea fowl meat is darker and more flavourful than chicken, balancing somewhere on the border between domestic poultry and game. In this recipe, the acidity and sweetness of the lemon-honey glaze perfectly counterbalance the meat's distinct, gamey character. The highlight of an elegant Sunday lunch, where the sight of the crisp, shiny skin immediately induces salivation.
🕒 Prep Time 20 mins
🍳 Cook Time 1 hr 10 mins
⌛ Total Time 1 hr 40 mins
🍽️ Servings 4 servings
🔥 Calories 540 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Deep roasting tin
  • Kitchen brush (for glazing)
  • Aluminium foil
  • Sharp knife

Allergen Information

⚠️ Milk

Instructions

1 ✓

Preheat the oven to 180°C. Thoroughly salt and pepper the guinea fowl inside and out, then pat the skin dry.

Tip: Dry skin is the key to a crispy result. Moisture would turn to steam, which would steam the skin instead of browning it [Maillard reaction].
2 ✓

Cut one lemon in half, and stuff it into the bird's cavity together with the thyme and crushed garlic cloves.

Tip: As the meat roasts, internal steam permeates the meat, flavouring it from the inside too.
3 ✓

Place the bird in a tin, drizzle with olive oil, and pour the stock underneath. Cover with foil and roast for 45 minutes.

Tip: Under cover the meat softens, and the steam from the stock prevents drying out.
4 ✓

Meanwhile prepare the glaze: melt the butter, mix in the honey and the juice of the other lemon.

Tip: Do not boil, just warm together to be uniform.
5 ✓

Remove the foil from the meat. Brush thoroughly with the butter-honey glaze, and return to the oven uncovered.

Tip: This is where caramelisation begins.
6 ✓

Roast for a further 25-30 minutes, basting every 10 minutes with its own juices and the remaining glaze, until dark golden brown and glossy.

Tip: The sugar in the honey caramelises quickly, giving the beautiful colour and roasted taste.
7 ✓

Remove from the oven, and let rest for 10-15 minutes before carving.

Tip: During resting, meat juices that migrated to the centre during roasting redistribute amongst the fibres. If carved immediately, the precious juices would run out.

Recipe FAQ

What should I do if the skin browns too quickly?
Cover the top loosely with foil, so the meat can continue cooking without the glaze burning.
How do I know the meat is cooked?
Insert a skewer into the thickest part of the leg. If the running juice is clear and transparent (not pink), it is ready.

Ingredients

  • 1.5 kg Guinea fowl (oven-ready)
  • 2 whole Lemons (unwaxed)
  • 2 tbsp Honey
  • 3 cloves Garlic
  • 2 sprigs Fresh thyme
  • 50 g Butter
  • 2 tbsp Olive oil
  • 1.5 tsp Salt
  • 1 tsp Freshly ground black pepper
  • 300 ml Chicken stock