Roast Guinea Fowl With Chestnut Sage Lemon Stuffing Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Remove any excess fat from the cavity of each guinea fowl. Wash thoroughly inside and out and pat dry with paper towels. Rub the cavity with a little salt. Cut off the two ends of the oranges, stand them on end and carefully slice off the skin (once you have removed one piece of skin you can see where the flesh meets the skin). Slice the oranges into five or six rounds each. Remove the tougher outside ribs of the celery until you reach the white, dense bulb and slice across thinly.
• Put in a bowl, mix in the thyme and a small pinch of salt and pepper, then stuff the cavity of each guinea fowl with this filling. Pull the skin at the front of each guinea fowl's cavity forward, to cover the filling, and tightly tie/truss up.
• Heat a thick-bottomed pan and add the olive oil and the guinea fowl, the skin of which has been rubbed in sea salt and pepper. Cook until lightly golden on all sides, then add the garlic, butter and sage and cook for 3-4 minutes until golden brown. Add the wine at intervals, enough to keep the pan slightly moist at all times. Place in the oven for 45 minutes, checking every 10-15 minutes and just topping up the wine as necessary. The guinea fowl will be roasted and partially steamed.
• When cooked, carefully remove from the oven and place upside down on a dish, allowing all the juices and moisture to relax back into the breast meat for at least 5 minutes. While your meat is resting, make the gravy.
• Remove all the fat from the roasting pan and place the pan on gentle heat. In the bottom of the pan will be your cooked, soft, sweet, whole garlic cloves and some gorgeous sticky stuff--when this gets hot, scoop out the stuffing from the guinea fowl cavity and add to the pan with about 2/3 cup of wine. As the wine boils and steams, scrape all the goodness with a spoon from the bottom of the pan into the liquor. When it has all dissolved, leave to simmer gently. Squash the cooked garlic out of their skins with a spoon (discard the skins); this will also thicken the gravy slightly, as well as give it flavor. Pour any of the juices that have drained out of the rested birds into the pan with the gravy, simmer and season to taste. Serve the guinea fowl with roast potatoes and any simply cooked green vegetable--spinach, kale, bok choy or broccoli.

Steps:

• Heat oven to 190C/fan 170C/gas 5. Season the guinea fowl or chicken inside and out, halve the lemon, then put inside the bird with the bay leaves and 2 thyme sprigs. Set in a roasting tin, drizzle with a little olive oil, then roast for 15 mins.
• Meanwhile, strip the remaining thyme leaves from their stalks. Mix the potatoes, thyme, garlic and remaining oil, then season. Put potatoes around the bird, then return to the oven for 45 mins. Stir the mushrooms into the potatoes along with the chestnuts. Roast for a further 15 mins until mushrooms are cooked. Spoon vegetables onto a warm platter. Nestle the cooked bird back among veg. Keep warm while you prepare the sauce.
• Boil the pan juices on the hob, add the wine, stock and jelly, then bring to the boil, stirring to dissolve the jelly. Boil hard until the sauce is slightly thickened. Taste and add more seasoning if necessary, then pour into a jug and pass round for everyone to help themselves.

Steps:

• Heat oven to 180C/160C fan/gas 4. Toss the vegetables with the oil and some seasoning in a large flameproof roasting tin. Place the bird on top of the veg, smear with 1 tbsp butter and lay the rashers in a row over the breast. Season generously, then roast for 40 mins.
• Remove from the oven and give the veg a stir while adding the garlic and thyme. Pour 200ml stock and the wine over the veg and return to oven to roast for another 40 mins until the bird is cooked through and the juices run clear.
• Remove the bird, place on a serving plate, cover with foil to keep warm and leave to rest. Turn the oven up to 200C/180C fan/gas 6 and roast the veg for a further 15 mins until tender.
• Remove the veg with a slotted spoon and transfer to the serving plate with the bird. Mix 2 tsp butter and flour in a small bowl to form a smooth paste. Place the roasting tin with all the cooking juices, plus any resting juices, on the hob. Whisk the paste and redcurrant jelly into the juices until dissolved, then add the remaining stock and extra seasoning, if you like. Bubble for a few mins until the sauce thickens. Slice and serve the guinea fowl, crisp bacon and the veg with the sauce on the side.