Prep Time: 5 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 20 minutes
Yield: Serves 4
Ingredients:
- 1 guinea fowl
- 3 1/2 tbsp butter (50 g)
- 1 tbsp chopped red onion
- 1 tbsp chopped dill
- 1 tbsp chopped tarragon
- 1 lemon, juice and zest
- Salt & pepper, to taste
Preparation:
Remove any inner organs from the inner cavity and wash the bird under running water - inside and out - and dry with clean kitchen paper. Place in a baking dish.
Make the herb butter by mixing together the softened butter, red onion, herbs, lemon zest, salt and freshly ground pepper. You don't have to be precise, just do it all to taste.
Rub the butter all over the bird, keeping some for the inside. Gently loosen the skin from the neck downwards with your fingers and work the butter down the flesh under the skin, pushing the butter outwards in a massaging motion as you go.
Squeeze the lemons and drizzle the juice all over the bird. Place the squeezed lemon halves inside the cavity to capture all its flavor.
Roast for about 75 minutes, depending on the size of the bird. You can tell whether it's cooked by piercing the guinea fowl in the thickest part of the thigh - the juices should run clear.
Serve with white winter vegetable mash, apple sauce or red cabbage & apples and cinnamon glazed carrots.
