Name: Roast Guinea Fowl with Chestnut, Sage & Lemon Stuffing Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4
Ingredients: 1 guinea fowl; 200g chestnuts, cooked and peeled; 1 lemon, zest and juice; 3 tbsp fresh sage, chopped; 2 cloves of garlic, minced; salt and pepper, to taste; 2 tbsp olive oil; 1 onion, diced; 2 stalks of celery, diced; 1 carrot, diced; 500ml chicken or vegetable stock

How To Make Roast Guinea Fowl with Chestnut, Sage & Lemon Stuffing

A succulent roast guinea fowl with a flavorful stuffing made with chestnuts, sage, and lemon.

Preparation: 20 minutes

Cooking: 1 hour 30 minutes

Total: 1 hour 50 minutes

Serves:

Ingredients

1 guinea fowl
200g chestnuts, cooked and peeled
1 lemon, zest and juice
3 tbsp fresh sage, chopped
2 cloves of garlic, minced
salt and pepper, to taste
2 tbsp olive oil
1 onion, diced
2 stalks of celery, diced
1 carrot, diced
500ml chicken or vegetable stock

Instructions

Preheat the oven to 180°C (350°F).
In a bowl, combine the cooked chestnuts, lemon zest and juice, chopped sage, minced garlic, salt, and pepper.
Stuff the guinea fowl with the chestnut mixture and secure with kitchen twine.
Heat the olive oil in a roasting pan over medium heat. Add the diced onion, celery, and carrot and cook until softened.
Push the vegetables to the sides of the pan and place the stuffed guinea fowl in the center.
Pour the chicken or vegetable stock into the pan.
Cover the pan with foil and roast in the preheated oven for 1 hour.
Remove the foil and roast for an additional 30 minutes or until the guinea fowl is golden brown and cooked through.
Allow the guinea fowl to rest for 10 minutes before carving.
Serve the roast guinea fowl with the pan juices and roasted vegetables.