Roasted Guinea Fowl With Cherries Recipe
Do you want one great recipe suggestion to try today? Then this Roasted Guinea Fowl With Cherries is it. Use the freshest of Poultry available to get a great Roasted Guinea Fowl With Cherries. It is served as a delicious Appetizer. In my estimation, if one is a chef, one needs to have a personal recipe of Roasted Guinea Fowl With Cherries, just like I do.
Ingredients
1 4 1/2 lb Guinea fowl
3 tbsp butter
Salt and pepper
19 oz canned Bing cherries
1/4 cup honey
1/4 cup chicken bioth
1/4tsp thyme, chopped
2 tsp parsley chopped
Directions
Preheat oven to 350 °F (175 °C).
Truss fowl.
Brush with butter.
Season.
Place in a roasting pan.
Cook in oven 2 hours or so.
Meanwhile, drain cherries, reserving their juice.
Set aside cherries.
Mix cherry juice with remaining ingredients.
Pour over Guinea fowl.
Baste with cooking juices every 15 minute.
Around 15 minutes before the end of cooking, add cherries.
Once fowl is cooked remove from roasting pan.Degrease cooking juice.
Bring to a boil.
Simmer 5 minutes.
Carve guinea fowl.
Coat each serving with cooking juices.
Truss fowl.
Brush with butter.
Season.
Place in a roasting pan.
Cook in oven 2 hours or so.
Meanwhile, drain cherries, reserving their juice.
Set aside cherries.
Mix cherry juice with remaining ingredients.
Pour over Guinea fowl.
Baste with cooking juices every 15 minute.
Around 15 minutes before the end of cooking, add cherries.
Once fowl is cooked remove from roasting pan.Degrease cooking juice.
Bring to a boil.
Simmer 5 minutes.
Carve guinea fowl.
Coat each serving with cooking juices.
