Roasted Guinea Fowl With Cherries Recipe
Ingredients
| Guinea fowl | 1 4 1/2 Pound | |
| Butter | 3 Tablespoon | |
| Bing cherries | 19 Ounce, canned | |
| Honey | 1/4 Cup (16 tbs) | |
| 1/4 cup chicken bioth | ||
| Thyme | 1/4 Teaspoon, chopped | |
| Parsley | 2 Teaspoon, chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
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.
Chef
