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Roast guinea fowl served with roasted vegetables
Perfectly roasted guinea fowl with garlic butter and herbs

Garlic Butter Roasted Guinea Fowl

Author: Flavelo
Recipes Main Courses
Roasted Guinea fowl is the aristocrat of Sunday lunches. The meat is darker and more flavorful than chicken, with a slight gamey note. Prone to drying out, using butter and spices under the skin not only flavors but keeps the breast juicy while the skin crisps. A rustic feast when served with roasted vegetables.
🕒 Prep Time 30 mins
🍳 Cook Time 1 hr 30 mins
⌛ Total Time 2 hrs 10 mins
🍽️ Servings 4 servings
🔥 Calories 650 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large roasting pan
  • Kitchen twine (optional)
  • Meat Thermometer

Allergen Information

⚠️ Milk

Instructions

1 ✓

Preheat oven to 400°F (200°C). Pat the bird dry completely inside and out.

Tip: Wet skin steams and won't crisp. Dry skin creates golden color.
2 ✓

Mix softened butter with garlic, rosemary, salt, and pepper. Gently loosen skin over the breast and spread butter underneath.

Tip: This 'internal basting' ensures juicy breast meat.
3 ✓

Stuff the cavity with lemon wedges and remaining rosemary. Tie legs together.

Tip: Lemon steam flavors and tenderizes from the inside.
4 ✓

Place bird in roasting pan, surround with potatoes and carrots. Drizzle veggies and bird exterior with oil, salt, and pepper. Pour broth around veggies.

Tip: Broth creates steam to help cook veggies and prevents burning.
5 ✓

Roast for 1-1.5 hours. Baste bird with pan juices every 20 minutes.

Tip: Basting cools the surface (slowing drying) and builds a glaze.
6 ✓

Remove when thigh temperature reaches 165°F. Rest for 15 minutes before carving.

Tip: Without resting, juices will run out onto the cutting board.

Recipe FAQ

Why put butter under the skin?
Breast meat is very lean. Spiced butter placed directly on the meat bastes it from the inside during cooking.
When is it done?
Pierce the thickest part of the thigh; if juices run clear (not pink), it's ready. Target 165°F.

Ingredients

  • 1 whole Guinea Fowl (cleaned)
  • 4 cloves Garlic (crushed)
  • 1 whole Lemon (wedged)
  • 2 tsp Fresh Rosemary
  • 4 tbsp Butter (softened)
  • 2 tbsp Olive Oil
  • 2 tsp Salt
  • 1 tsp Ground Black Pepper
  • 3/4 lb Carrots (chopped)
  • 1 lb Potatoes (cubed)
  • 1 cup Chicken Broth