How To Make Pot-roast Guinea Fowl with Cabbage & Bacon
Hot stews and pot roasts are just some of the deletcable meals you get out of a slow cooker. It takes a bit of patience but it’s worth every meat-melting bite. You’ll enjoy the cooking as well as the eating with these slow cooker recipes.
Serves:
Ingredients
- 1 whole guinea fowl
- 4 slices of bacon
- 1 small head of cabbage, thinly sliced
- 2 onions, sliced
- 4 cloves of garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 cup chicken stock
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
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Preheat the oven to 325°F (163°C).
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Season the guinea fowl generously with salt and pepper.
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In a large oven-safe skillet or Dutch oven, heat the olive oil over medium heat. Add the guinea fowl and brown on all sides, about 10 minutes.
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Remove the guinea fowl from the skillet and set aside. Add the bacon to the skillet and cook until crispy. Remove the bacon and set aside.
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In the same skillet, add the onions, garlic, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
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Add the cabbage to the skillet and cook for another 5 minutes, until it starts to wilt.
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Return the guinea fowl and bacon to the skillet. Pour in the chicken stock.
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Cover the skillet with a lid or aluminum foil and transfer to the preheated oven. Cook for 1 ½ to 2 hours, or until the guinea fowl is cooked through and tender.
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Remove the guinea fowl from the skillet and let it rest for a few minutes before carving.
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Serve the pot-roast guinea fowl with the caramelized cabbage mixture and crispy bacon on top.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 4g
- Cholesterol : 80mg
- Sodium : 720mg
- Total Carbohydrates : 18g
- Dietary Fiber : 5g
- Sugar : 8g
- Protein : 24g
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