One-pot roast guinea fowl

Name: One-pot roast guinea fowl
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 2
Cuisine: Global
Ingredients: 1 onion, cut into wedges, through the root; 2 carrots, quartered lengthways; 1 large potato, cut into bite-size chunks; 1 Tbsp olive oil; 1 small guinea fowl (around 1kg 2lb 4oz); 1 Tbsp butter at room temperature, plus 2 tsp for the gravy; 4 smoked streaky bacon rashers; 6 garlic cloves, unpeeled; 3 sprigs few thyme; 300 milliliters chicken stock; 100 milliliters white wine; 2 teaspoons plain flour; 1 Tbsp redcurrant jelly

One-pot roast guinea fowl might be a good recipe to expand your main course recipe box. This recipe covers 48% of your daily requirements of vitamins and minerals. One portion of this dish contains around 97g of protein, 55g of fat, and a total of 1140 calories. This recipe serves 2. From preparation to the plate, this recipe takes around 2 hours. Head to the store and pick up onion, streaky bacon rashers, olive oil, and a few other things to make it today.

Instructions

Heat oven to 180C/160C fan/gas

Equipment you will use

Oven

Toss the vegetables with the oil and some seasoning in a large flameproof roasting tin.

Ingredients you will need

Vegetable

Seasoning

Cooking Oil

Place the bird on top of the veg, smear with 1 tbsp butter and lay the rashers in a row over the breast. Season generously, then roast for 40 mins.

Ingredients you will need

Butter

Remove from the oven and give the veg a stir while adding the garlic and thyme.

Ingredients you will need

Garlic

Thyme

Equipment you will use

Oven

Pour 200ml stock and the wine over the veg and return to oven to roast for another 40 mins until the bird is cooked through and the juices run clear.

Ingredients you will need

Stock

Wine

Equipment you will use

Oven

Remove the bird, place on a serving plate, cover with foil to keep warm and leave to rest. Turn the oven up to 200C/180C fan/gas 6 and roast the veg for a further 15 mins until tender.

Equipment you will use

Aluminum Foil

Oven

Remove the veg with a slotted spoon and transfer to the serving plate with the bird.

Equipment you will use

Slotted Spoon

Mix 2 tsp butter and flour in a small bowl to form a smooth paste.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Bowl

Place the roasting tin with all the cooking juices, plus any resting juices, on the hob.

Whisk the paste and redcurrant jelly into the juices until dissolved, then add the remaining stock and extra seasoning, if you like. Bubble for a few mins until the sauce thickens. Slice and serve the guinea fowl, crisp bacon and the veg with the sauce on the side.

Ingredients you will need

Guinea Fowl