Roast guineafowl

Recipe from: 6/16/1993 12:00:00 AM
Ingredients 15
Servings 7
Time

Ingredients

  • 2
    guineafowl
  • milled pepper
  • 6
    rashers bacon
  • 30
    ml
    softened butter
  • 250
    ml
    chicken stock
  • 250
    ml
    red wine or port
  • 60
    ml
    crabapple or redcurrant jelly
  • 50
    g
    finely grated breadcrumbs
  • STUFFING
  • 30
    ml
    olive oil
  • 2
    small onions, finely chopped
  • 2
    cooking apples, peeled and grated
  • 1
    lemon, juice
  • 60
    ml
    softened butter
  • salt and milled black pepper
 

Method

 
STUFFING: Heat olive oil and sauté onions until transparent. Sprinkle grated apple, lemon juice and butter over and season to taste. Mix well and stuff cavity. Truss birds as described in 'step-by-step preparation of birds'. Sprinkle birds with pepper and cover breasts with bacon. Spread softened butter over. Place in a roasting pan and roast at 200 ºC for 1 to 2 hours, basting every 15 minutes. Test with a skewer in thickest parts. When juices run clear, meat is done. Do not overcook or the meat will be dry. Remove from pan and keep warm. Skim fat from pan juices and place pan over moderate heat. Add stock and wine and simmer for a few minutes. Stir in jelly and breadcrumbs and stir until sauce thickens slightly. Season to taste. Remove string from birds. Halve birds lengthways, keeping stuffing in place. Place birds, cut side down, on a platter and surround with game chips (deep-fried, very thinly sliced, potato chips). TOTAL KILOJOULE COUNT: 11 225 kJ (2 685 Cal). A portion: 1 605 kJ (385 Cal).
 

Read more on: roast
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.