There is not a meal that evokes so much the beginning of autumn to me as a chicken roasted in the oven. This roasted guinea fowl is a less-than-usual alternative that you can use to surprise your guests. However, if you have dificulties in finding a guinea fowl feel free to substitute for chicken or even duck.
In this case, you may have to adjust the roasting time (see the note at the end of the recipe). I ordered easily the guinea fowl on my usual butcher, just ask yours. This year, I have eaten wonderful green and red grapes, in both cases very sweet and juicy. So, I decided to add grapes to the baking sheet, as well as some pears. I love the combination of sweet and savory and it can’t become more autumnal than this. Most grapes retain their shape, but some will burst and melt into the sauce, which becomes richer and tastier.
Roasted guinea fowl with grapes and pears
- 1 guinea fowl (about 1,5 kg)
- 1 lemon
- 2 springs fresh rosemary (leaves only)
- 3 garlic cloves
- 125 g butter softened
- 1 kg red grapes
- 4 pears halved and the core removed
- 1 tablespoon olive oil to coat the grapes
- Sea salt and freshly ground black pepper to taste
- Take out the guinea fowl from the refrigerator 30 minutes before cooking. Pre-heat the oven to 200ºC.
- Peel the lemon (yellow part only). Add the lemon peels, rosemary leaves and garlic cloves to the bowl of a food processor and chop. Mix the softened butter and season with sea salt and freshly ground black pepper.
- Pat dry the guinea fowl with a clean kitchen towel or kitchen paper (you want a crispy skin in the end). Put your hand between the skin and the breast of the guinea fowl and very gently pull the skin away from the meat to make a space between the two. Spread half of the seasoned butter inside this space, then rub the rest of the butter all over the bird.
- Season the bird’s cavity with salt and pepper and place half of the lemon inside it too. Tie the legs together with kitchen string and tuck the wing tips under the body of the guinea fowl (not strictly necessary, it’s just to look prettier in the end).
- Place the grapes and pears around a baking tray or large cast iron skillet (no need to separate the grapes from the stem). Drizzle with olive oil and season with salt and black pepper, then place the guinea fowl in the middle.
- Cook in the preheated oven for 1 hour and 15 minutes. Allow the guinea fowl to rest for 15 minutes before carving, covered with foil. Then slice and serve.
To calculate the roasting time, count 15 minutes for each 450 g of weight plus 15 minutes. The same rule applies if you are using duck. If using chicken, count 20 minutes for each 450 g of weight plus 20 minutes. At the end, let it rest for about 15 minutes before carving.
GET IN TOUCH
I would love to hear from you on this article, in particular, or on the blog, in general. You can use the comments box at the end of each post or send me an e-mail through the contact page. You can also follow the blog on Instagram and Pinterest and, if you would like to receive the new articles delivered directly to your inbox, you may subscribe the newsletter at the end of this page.
See you soon.