Guinea Fowl Recipe For Ingeniously Easy To Prepare
Thomas Sixt is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.
Today I present you a great and simple guinea fowl recipe.
In France, chicken is sometimes the favorite fowl on the menus in star restaurants.
The special chicken offers an intense and aromatic taste.
Compared to normal chicken, it is a bit reminiscent of game. At the same time, it doesn’t taste overpowering.
The method of preparation is inspired by a visit to Paris, I couldn’t resist the black truffles and just had to take some with me.
In the cooking video I show you everything step by step.
Please cook the recipe quickly and share it with your friends on Facebook.
Table of Contents
1. Recipe Guinea Fowl
With these instructions you can conjure up a fantastic dish in 15 minutes of preparation time.
Guinea Fowl In Potato Stock
Cooked, photographed and written down by chef Thomas Sixt.
Simple instructions for preparing guinea fowl.
|2-4||g||truffle black fresh (or herbs see post!)|
|1||Piece||glove of garlic|
|Some||black ground pepper|
Wash the guinea fowl, pat dry and place on a cutting board.
Carefully peel the skin off the breast, using your fingers to create pockets between the breast meat and the skin.
You can prepare the guinea fowl whole or roast the breast of the guinea fowl.
Cut the truffle into thin slices and strips, fill the truffle pieces into the guinea fowl pockets and distribute evenly.
Please note the notes on herbs as a filling if you do not get truffles.
Season the guinea fowl with salt and pepper.
Put the guinea fowl in a preheated oven at around 230 degrees Celsius, then reduce the temperature to around 190 degrees Celsius.
The cooking time is around 35-40 minutes.
Dice the potatoes (1cm), then lightly brown them in the butter.
Deglaze with chicken broth and bring to the boil.
Refine potato stock
To flavor the potatoes and potato stock, add some garlic and parsley or stalks and cook over a moderate heat until al dente.
Finely chop a few parsley leaves, add to the potatoes and bring to the boil again.
Extend the reduced stock again with some chicken stock.
Take out the guinea fowl, cut it up and carve it.
Put the potatoes and stock in the roaster, stir gently and combine the flavors of the gravy with the potato stock.
Arrange the potatoes and stock, place the truffled guinea fowl breast on top and serve.
2. Calories (kcal) And Nutritional Values
3. Guinea Fowl In the Top Gourmet Version
I love the chicken cooked this way.
I carefully remove the skin from the meat with my fingers, then place finely grated black truffle slices between the breast meat and the skin.
I then season the guinea fowl with salt and pepper and then put it in the preheated (230°C) oven at high temperature.
I then reduce the temperature after a short time, but initially the guinea fowl should get a lot of heat.
Poultry such as chicken, quail, pigeon and guinea fowl harmonize perfectly with the black truffle!Tip from chef Thomas Sixt
You can even buy truffles pickled in the supermarket.
4. Easily Prepare Variant For Guinea Fowl With Herbs
Instead of truffles, you can stuff the chicken with herbs.
Use fresh or dried thyme or rosemary.
Please cut the herbs finely so that the aromas can spread wonderfully and the herbs can later be eaten on the plate without any problems.
This herbal thing can now be expanded at will!
Italian herb mixture, also frozen, finely chopped garlic, fine lemon zest and rosemary.
Thyme with garlic and lemon zest is another subtle variation that goes well with the guinea fowl and makes it really tasty.
5. Ideas For Side Dishes With Guinea Fowl
I like the simple cuisine, so I prepare a potato stock.
I first fry the potato cubes in a little butter or clarified butter, then deglaze with chicken stock and refine with garlic, parsley or thyme.
If you want to make it even easier, add the diced potatoes with a little butter after about 20 minutes of cooking time to the Roast Reindl for roasting poultry.
Let the potatoes color a bit and then deglaze with some white wine and chicken broth. Chicken and side dish then cooks in the oven.
Practical and simple: You can prepare guinea fowl and side dishes together in the oven!Preparation tip from chef Thomas Sixt
6. Other Suitable Ideas
Comments, Cooking Questions and Answers
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