Name: One-Pot Roast Guinea Fowl Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4
Cuisine: European
Ingredients: 1 whole guinea fowl; 2 tbsp olive oil; 1 onion, chopped; 3 cloves of garlic, minced; 2 carrots, peeled and chopped; 2 potatoes, peeled and chopped; 1 cup chicken broth; 1 sprig of rosemary; Salt and pepper to taste

How To Make One-Pot Roast Guinea Fowl

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Preparation: 20 minutes

Cooking: 1 hour 30 minutes

Total: 1 hour 50 minutes

Serves:

Ingredients

1 whole guinea fowl
2 tbsp olive oil
1 onion, chopped
3 cloves of garlic, minced
2 carrots, peeled and chopped
2 potatoes, peeled and chopped
1 cup chicken broth
1 sprig of rosemary
Salt and pepper to taste

Instructions

Preheat the oven to 350°F (175°C).
Season the guinea fowl with salt and pepper.
Heat the olive oil in a large oven-safe pot over medium heat.
Add the guinea fowl and brown on all sides, about 5 minutes per side. Remove from the pot and set aside.
In the same pot, sauté the onion and garlic until they become fragrant and translucent.
Add the carrots and potatoes to the pot and cook for an additional 5 minutes.
Pour in the chicken broth and add the rosemary sprig.
Return the guinea fowl to the pot and cover with a lid.
Transfer the pot to the preheated oven and roast for 1 hour, or until the guinea fowl is cooked through and tender.
Remove from the oven and let it rest for 10 minutes before serving.
Serve the roast guinea fowl with the vegetables and juices from the pot.