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Good Evening every body, at this time you get present recipe Guinea Fowl with Roasted Vegetables with 18 ingredients and 6 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 18 ingredients and 6 stages of easy cooking Guinea Fowl with Roasted Vegetables.

Ingredients for Guinea Fowl with Roasted Vegetables

1. Prepare 2 tbsp : olive oil.

2. Prepare 8-10 : small new potatoes.

3. Prepare 3 : banana shallots, sliced.

4. Needed 1 : red onion, in wedges.

5. Needed 1 : parsnip, quartered.

6. Needed 3 : carrots, quartered.

7. Needed 4 : chestnut mushrooms, sliced.

8. Needed : Salt.

9. Needed : Ground black pepper.

10. Needed 1 : guinea fowl (c. 1kg).

11. Prepare 3 tbsp : butter.

12. Needed 6 rashers : back bacon (we prefer unsmoked).

13. Prepare 150 ml : dry white wine.

14. Prepare 300 ml : chicken stock. (I used a Knorr Stock Pot).

15. Prepare 8 cloves : garlic, unpeeled.

16. Needed 6 sprigs : fresh thyme.

17. Prepare 1 tbsp : plain flour.

18. Needed 1 tbsp : redcurrant jelly.

If all ingredients Guinea Fowl with Roasted Vegetables it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Guinea Fowl with Roasted Vegetables

1. Pre-heat oven to Gas Mark 4 or electric equivalent (Circotherm 160C)..

2. Put the olive oil in a roasting tin that can also go on the hob, add all the vegetables, roll them to smear with oil and season. Rub 2 tbsp butter into the guinea fowl and place on top of the vegetables. Layer the bacon on top of the fowl..

3. Cook for 40 minutes. Take out of the oven and stir the vegetables gently but thoroughly. Add the garlic and thyme and pour the wine and two-thirds of the stock over the vegetables and return to the oven for a further 40 minutes or until the bird is cooked. About 10 minutes before the end, remove the bacon and keep warm, so that the bird can brown..

4. Remove the guinea fowl, cover it with kitchen foil and allow to rest. Increase the oven heat to Gas Mark 6 or electric equivalent (Circotherm 170C) and roast the vegetables for a further 15-20 minutes, until all are nicely cooked. Meanwhile mix the flour and the remaining butter in a bowl to make a paste..

5. Transfer the vegetables to the dish with the guinea fowl and the roasting tin with all the roasting and resting juices to a hob on a medium-high heat Add the redcurrant jelly and the flour paste, stirring or whisking quickly to dissolve thoroughly. Then add the remaining stock and taste the sauce. Add further seasoning if that’s your taste. Increase the heat and bring to a bubbling boil, stirring continuously to avoid lumps..

6. Carve the meat and serve onto warmed plates with the sauce, vegetables and any other accompaniments..

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