Dishes from guinea fowl in a slow cooker. Guinea fowl: recipes for cooking delicacy poultry in the oven in the sleeve. Guinea fowl stewed with tomatoes

Which I used to visit often. It was impossible not to fall in love with them. To say it was delicious is an understatement.
Hungary is famous for its poultry farming, from chickens to the best foie gras in Europe. Yes, and the first guinea fowl were brought to Russia from Hungary and were called "tsitsarka - a chicken of the Hungarian breed."
In Europe, they are now called barley chickens for small shiny white spots on dark gray plumage.
Guinea fowl largely retained the habits of their wild ancestors, since they were domesticated later than other birds, they have the highest natural immunity: they tolerate frost down to -30 ° and heat up to + 35 °, they are immune to many diseases characteristic of poultry.

Guinea fowls are bred not only because of high-quality meat, similar in taste to upland game - pheasant, partridge, hazel grouse, while somewhat tenderer and juicier, and which, especially white, is 10% more in guinea fowl carcasses than chicken.

And also for the sake of eggs, which are not inferior in nutritional value to chicken ones. They have a characteristic pear-shaped shape, a very thick shell and a powerful shell shell. Thanks to this, eggs can be stored up to six months at a temperature of + 8-12 °. For the same reason, you can not be afraid of salmonella.

It is remarkable that farms for breeding guinea fowl appeared in Russia. They are constantly brought to the neighboring "Azbuka Vkusa" from La Ferme. Guinea fowl of excellent quality, quickly sold out, the product is very popular!
And not smart. Now many have begun to understand and adhere to proper and high-quality nutrition.

Having bought a guinea fowl, each time I looked for a recipe from various sources, how to cook it more interestingly. Therefore, the book "100 Guinea Fowl Recipes" has become a real find for me. Author Samson Sogoyan. He is undoubtedly a talented and versatile person, a doctor by profession, a successful businessman, the owner of the SAMSON group of companies (the Samson-Pharma pharmacy network, a medical center), the Samson-Bouquet flower house, the La-Ferme cafe-restaurant, as well as company for the production of environmentally friendly products "Samson-Ferma" - guinea fowl La Ferme.
Once I opened it, I couldn't stop until I had finished reading the volume. I wanted to do everything at once! I knew many recipes not only by name - I cooked more than once, but with chicken! It is worth saying that they are painted in a completely different way in the book, this is just interesting.

I thought for a long time how to fit what I want to cook into one bird or not bother and make one, but I really liked the dish, guinea fowl in whiskey glaze.
And then I remembered the words of my grandmother: every housewife should be able to make three dishes from one chicken and feed her family.
Well, after flipping through the tome again, I realized along the way that you can make two hot dishes and two soups without any problems. Of course, based on two.

To do this, the guinea fowl must be cut.
Remove all fat.
Separate the fillet - white meat.
Cut the spine, cut off the tips of the wings. And then there is the neck, quite long. It's all going to the broth.
There were legs, which are divided into legs and thighs and two wings.
Now you can cook further.
According to the chakhokhbili recipe, the guinea fowl is first boiled until half cooked - you need tasty meat, therefore, it is laid in boiling water. And for a good broth, the meat is put in a cold one.
It is necessary to proceed as follows: put everything that will go into the broth into cold water and as soon as the water boils, lower the rest of the meat.
Remove the skin from the white meat, set aside, and put the meat itself in the refrigerator for now.
All the fat removed from the skin, including, is melted, which is later used in cooking.

All recipes are given as they appear in the book.

Chakhokhbili from guinea fowl

I love Chakhokhbili very much and make it with chicken very often. At one time, a Georgian neighbor taught me how to make it. It was very interesting for me to try how it would turn out from guinea fowl. The meat has a completely different taste, so it must have been something special.

1 large guinea fowl
5-6 red onions
700 g ripe tomatoes
1 medium red bell pepper
1 medium carrot
3-4 garlic cloves
1 medium bunch cilantro
1 medium bunch of green basil red adjika, vegetable oil to taste
1-2 bay leaves a pinch of ucho-suneli salt, freshly ground black pepper

Put the guinea fowl in a saucepan with 2 liters of boiling water and cook until half cooked for 40 minutes. Lay out on a board and chill. Cut the guinea fowl into roughly equal pieces. Strain the broth.

Heat up a heavy bottomed pot or cauldron. Pour vegetable oil, heat up and quickly fry the pieces of guinea fowl on high heat on all sides until golden brown.

Peel and cut the onion into small cubes. Pour it into a pan with guinea fowl, stir and fry for 10 minutes - until the onion is browned.

Peel the sweet pepper from seeds and partitions, finely chop the flesh. Grate the carrots on a coarse grater. Add sweet peppers and carrots to the pan, simmer everything together over low heat for about 5 minutes. Pour in 1 cup of broth (the rest of the broth will not be needed), cover the pan with a lid and simmer until the guinea fowl is absolutely soft, about 40 minutes.

Make a cross-shaped incision on the tomatoes, pour over with boiling water, and then with cold water, remove the skin. Rub the tomatoes through a sieve or chop with a blender. Add to saucepan, increase heat to medium, stir and cook 10 minutes.

Coarsely chop the garlic and cilantro, put in a mortar, crush with salt into a paste and add to the pan. Finely chop the basil and put it to the guinea fowl along with a pinch of utskho-suneli. Add adjika to taste. Put the bay leaf, simmer everything together for 10 minutes. Turn off the heat and keep the chakhokhbili under the lid for another 10 minutes.

Marsalau always has me. I buy tiramisu. I like to add wine to meat, and the champignons were wonderful on occasion.

4 guinea fowl breast fillets
200-250 g medium sized mushrooms
2.5 st. l. butter
2 tbsp. l. extra virgin olive oil
0.5 cup flour juice of half a small lemon
150 ml marsala wine
0.5 tsp dried marjoram or basil salt, freshly ground black pepper

Fold a large piece of cling film in half. Lay 1 guinea fowl breast fillet on one half of it, cover with the second half and beat the fillet (it is best to do this with a rolling pin, not a meat hammer) to a layer 1 cm thick.

Remove stems from mushrooms (you won't need them). Cut the caps into slices 3-4 mm thick. Pour half the lemon juice over the sliced ​​mushrooms and season with pepper.

Mix flour in a wide deep plate with marjoram or basil, season with salt and pepper. Heat a mixture of olive oil and butter in a large heavy-bottomed skillet.

When the mixture begins to boil, lay the pieces of guinea fowl fillet in seasoned flour and roll on all sides. Shake off the excess and put the fillet in a pan with boiling oil. Fry over medium heat on one side until lightly browned, 2 minutes. Turn the fillets over, fry for 30 seconds, then add the mushrooms. Spread the mushrooms in an even layer and cook over medium heat until the other side is also browned, but slightly stronger.

Salt the mushrooms, pour in the wine and the remaining lemon juice, cook over medium-high heat for 5 minutes. Turn the fillets over. Cover the pan with a lid, reduce the heat to low, and simmer until the guinea fowl is tender (about 20 minutes), flipping once more during this time.

The soup of my childhood. But grandmother made dumplings differently. Therefore, I especially wanted to cook it.

1 guinea fowl
1 medium onion
1 medium carrot
3 celery stalks
1 small bunch dill
1 tsp a mixture of black and allspice peas
salt

For the broth, place the guinea fowl in a pot and cover completely with cold water. Bring to a boil over high heat, immediately reduce heat to low. Boil, carefully skimming off the foam and not allowing to boil, until the foam stops forming, which will take about 20 minutes.

In the meantime, cut the unpeeled onion and carrot in half lengthwise and bake in a dry frying pan until brown marks. Add onions, carrots, coarsely chopped celery stalks, peppercorns and salt to the pan with guinea fowl. Simmer for 2 hours on minimum heat, not allowing the broth to boil. Then take out the guinea fowl and strain the broth through cheesecloth.

Remove all bones from the guinea fowl, cut the meat (if desired, along with the skin) into small pieces that are convenient for eating.

Start making the dough for dumplings right after the vegetables are added to the broth. Beat whole eggs with yolks and semolina, salt, add baking powder and melted butter. The dough should not be tough, but not too runny either. Cover with cling film and leave at room temperature (not lukewarm) while the broth simmers.

Finely chop the dill. Season the strained broth with salt and bring to a boil. With two wet teaspoons, quickly drop small dumplings into a not too violently boiling broth. They cook for about 7 minutes. Serve the broth with dumplings sprinkled with dill; separately put a bowl with pieces of guinea fowl so that everyone adds as much to their plate as they want.

Delicate, surprisingly tasty dumplings with bright taste and rich broth.

Mushroom noodles in guinea fowl broth

From the remaining broth, mushrooms and homemade noodles, this soup turned out.
I don't write the recipe, everyone has their own. Photo for clarity, to show what else can be done from guinea fowl broth.

I ordered two guinea fowls from La Ferme. . There will be guests for two days in a row. Hope they like it.

Geese, turkeys, quails and even pheasants have long ceased to be a curiosity. People have already learned how to cook them and even ennobled well-known recipes with their improvements. Somewhat less known and familiar is the guinea fowl - this bird is not so well mastered, and sometimes not even known to the general public. It's time to fill in the gaps in our culinary education!

General information

To be honest, this bird is not fully domesticated game. It is not for nothing that those who breed her are afraid that she will fly away, and persistently teach her to rush in the allotted place, and not hide her eggs in dark corners. Accordingly, the meat of the guinea fowl is somewhat dry - like pheasant. Therefore, most recipes recommend cutting it in portions and only then cooking it. However, you can bake the whole carcass. Only in this case, before preparing the guinea fowl, it is advised to soak it for at least half an hour in hot water. Another option: for a long time, 2-3 hours, languish the bird in the sleeve, and fry until the cherished crust after. In any case, the carcass must be placed in the oven with its back up.

Guinea fowl with garnish

This is one of the ways to bake a bird in the oven, and even in such a way that only vegetables are useful in addition. For the dish you will need a large, at least one and a half kilograms, guinea fowl. The cooking recipe involves putting the processed carcass on a baking sheet greased with butter, adding half a liter of broth to it, and putting it in a preheated oven. When the bird reaches half readiness, a diced loin (150 grams), quarters of 4 apples, sliced ​​\u200b\u200bchampignons or other fresh mushrooms (500 g) and half-boiled potatoes are added to it - a little more than half a kilogram. Plus, add half a glass of red wine and sprinkle the carcass with spices, salt and sugar. When the bird is completely fried, it is cut into portions, laid out along with vegetables on plates, and the sauce is filtered and poured into a gravy boat.

Braised poultry

For this dish you need marinated guinea fowl. Recipe for the marinade: mix two crushed garlic cloves, a teaspoon of ginger and paprika, pepper and salt and rub the carcass divided into pieces with these spices. Place it in a sealed container and refrigerate overnight. The juice that stands out is poured into a cup, and the meat is dried, fried to a crust, transferred to a saucepan, and coarsely chopped onions are simmered in a frying pan until soft. The roast merges with the bird, green onions are added there, three peeled and diced tomatoes, chili (whole if you don’t want spicy, chopped if you like it spicy), parsley and marinade drained into a cup. Under the lid, the bird will be stewed for about forty minutes; the liquid secreted by the components should be enough, but if necessary, add a little broth. Chili and laurel are pulled out of the finished dish, and it itself is sprinkled with parsley.

Christmas guinea fowl

Everyone wants to put something tasty and non-daily on the table on the main holiday! Let the guinea fowl be the decoration of the table this time. The recipe is quite complicated, but the efforts pay off with an indescribable taste. All other ingredients are not a problem, but look in advance - they are not sold in every supermarket.

The whole carcass is rubbed with salt and set aside for a while. Chestnuts (700 grams) are washed, cut crosswise, boiled for five minutes and doused with ice water - for easy removal of the peel. A kilogram of unpeeled pumpkin is cut into medium slices, sprinkled with lemon, sprinkled with sugar - and in the oven for an hour. Sprigs of rosemary and mandarin cut into quarters are put into the abdomen of the guinea fowl. The carcass is placed on a baking sheet among the toasted pieces of pumpkin, lined with halves of four more tangerines, the whole composition is sprinkled with spices, covered with foil and put in the oven for another hour. While baking, glaze is being constructed: the juice of three tangerines is combined with two large spoons of honey, salted and boiled down a little. In a frying pan, chestnuts and sesame seeds are fried in a small amount of lemon juice and four tablespoons of sugar - as much as you think you need. Guinea fowl and pumpkin slices are coated with glaze, chestnuts with sesame seeds are added to the dish - and again in the oven for another hour. You have never eaten such a delicacy!

Fragrant guinea fowl

We continue to cook guinea fowl dishes! Recipes allow you to create simply culinary masterpieces from it. For example, a carcass is taken, washed, dried and stuffed with orange and lemon zest. The incision is stabbed with a toothpick, and the outside of the bird is carefully rubbed with a mixture of pepper and salt. A sheet of foil is smeared with margarine, a guinea fowl is placed on it, covered with several sprigs of fresh rosemary, and the sheet is tightly folded. Broth is poured into the duckling, a wrapped bird is placed in it; the liquid should just barely cover the foil. The dish is covered with a lid and put in the oven for an hour and a half. You will need to turn it over a couple of times. Before calling to the table, do not forget to remove the foil.

Stuffed guinea fowl

One of the guaranteed successful ways to cook guinea fowl is to stuff it with all sorts of goodies. For example, soak a piece of bread in broth and squeeze, mix with finely chopped beef (200 g is enough) and half the amount of bacon, and chop parsley and one onion into this minced meat. All components are kneaded and put into the abdomen with pre-grated salt and guinea fowl pepper. The hole is sewn or chopped off, ham petals are placed on the breast (200 g, for the juiciness of this part of the carcass), the bird is tied with a harsh thread and put in the oven for an hour and a half. Occasionally it is worth watering it with leaked juice.

Cooking in Italian

A very easy-to-prepare guinea fowl, the recipe does not require complex steps or rare components. All you need for a bird is a glass of red wine, pomegranate, onion and spices. The carcass is cut into convenient pieces and fried in olive oil along with chopped onions. The only difficulty is to clean pomegranate seeds with high quality. They are laid to the guinea fowl, poured with wine. The dish is seasoned with a teaspoon of paprika and salted to taste. Half an hour of stewing - and Italian food is on your table. Very tasty guinea fowl, the recipe recommends long rice or pasta for it.

"Sleeve" baking

Foil and sleeve are our best friends when preparing a bird! Including guinea fowl: recipes for cooking in the oven, of course, promise softness and juiciness, but only a sleeve can guarantee it. The carcass is first rubbed with pepper and salt, and then coated with orange juice mixed with a couple of crushed garlic cloves and two tablespoons of olive oil. The bird is carefully inserted into the sleeve, dressing is poured there, if left. If you want the guinea fowl to be saturated with all the flavors, you can leave it right in the sleeve for an hour in the refrigerator. However, there is no special need for this - and it will be nourished in the oven. The edge of the sleeve is tied, and the guinea fowl is baked for an hour and a half. Then it opens, the bird is poured with its own juice - and for another half an hour it acquires a crust. As you can see, the recipe for guinea fowl in the oven is not at all complicated - but what is the result! By the way, if you wish, you can add fresh herbs to the sleeve: mint, parsley, rosemary - and a cinnamon stick. Then your bird will not only be juicy and tasty, but also fragrant.

Chickens and pheasants have a relative - the beautiful guinea fowl. A long time ago, she came to us from Hungary, a country whose poultry economy was considered the best in the world.

Its meat can be confused with pheasant or partridge meat, but gourmets know that it is softer and juicier. If we compare the percentage of white meat, then the guinea fowl overtakes the chicken by 10%. Guinea fowl meat of four to five months is especially valued for its beneficial properties and has delicious taste. It is tender, like chicken meat, and fragrant, like real game, so its fans are in all corners of the globe.

There are a lot of recipes for dishes with the meat of these birds. Carcasses are stuffed with mushrooms or vegetables, cooked in a sleeve, in an oven or a slow cooker, soup is boiled, meat is added to a salad or stewed.

Little tricks

All recipes are simple and affordable even for beginner cooks. But to make the dishes tasty, you need to know some secrets:

• to make the meat softer, it is soaked in cold water with a pinch of citric acid. You can use olive meat with spices for this;
• if you got game or brought it from the store, do not rush to start cooking. Let the meat ripen on the top shelf of the refrigerator for 4-5 days, then the dishes with them will have a brighter taste and aroma;
• do not look for a light-colored carcass on the store shelves, the meat of a real guinea fowl is dark. Learn to distinguish the original from the precocious young, grown on medicines or a hybrid.
• to prevent dishes from becoming lean, the meat is poured with oil or bacon is placed on it.

Greek cuisine boasts an abundance of guinea fowl dishes. Tomatoes, olives, herbs and fruits are served with meat cooked in the oven or in a slow cooker; the taste of such dishes perfectly emphasizes and complements the non-spicy tomato sauce.

You can believe that the dishes are delicious, of course, by word of mouth, but it’s better to see for yourself by trying the most popular recipes in your kitchen.

Haven't you been told that you know how to cook delicacies as tasty as in the most expensive restaurants in Europe? Then it's time to prove it, buy a guinea fowl, and boldly take on the experiment.

Guinea fowl baked in the oven

Oven-baked guinea fowl is a great way to demonstrate your culinary skills to guests and loved ones. The recipe is simple and allows you to experiment with the ingredients as much as your imagination allows.

The first thing to start with is to wash the carcass and cut it into 4 even parts (to make 4 servings), salt and pepper in a separate bowl, you can add your favorite spices.

Then, portioned pieces are laid out in a frying pan with hot vegetable oil, lightly frying them on all sides.

Quince is washed and cut into small slices.

They take refractory dishes, pour a little vegetable oil on the bottom, lay out a layer of quince, and meat on top. All this is poured with wine, water or broth. The dishes are covered with a lid or foil and sent to an oven preheated to 240-260C.

The readiness of the dish is checked after an hour, for this the dishes are carefully removed and opened. If you want the dish to have a crispy crust, brush the meat with honey. The taste of dishes and the appearance of honey only benefit. Let it rest in the oven for another 20 minutes.

The taste of the dish will emphasize the sweet sauce, what do you need to prepare it?

The classic recipe for its preparation: combine honey and lingonberries (you can take any berry with a slight sourness) and cook on fire until it thickens.

The meat is served hot, if time passes after cooking, the taste of the dish may not change for the better.

Salad with guinea fowl meat

This recipe is popular among those who like Caesar salad. Two large boiled, slow-cooked, or baked poultry fillets are added to the salad. Prepare a dish according to the classic Caesar salad recipe.

This salad is not only elegant and beautiful, but also very healthy.

Recipe for cooking guinea fowl in a slow cooker

Almost every modern housewife has a multicooker.

The bird is cut into portioned pieces, the “frying” mode is set in the slow cooker. Vegetable oil is poured at the bottom, and the pieces are fried until golden brown.

Separately, you need to chop the onion, squeeze the garlic onto the garlic, remove the meat, and fry the onion and garlic in the same fat for 10 minutes.

After that, the meat is returned here, peeled tomatoes, bay leaf, salt, pepper, spices and spices are added to taste, everything is poured with water.

Now we need a different “stewing” mode, after 40 minutes the dish will be ready to eat.

Guinea fowl in the sleeve

Among other dishes, this dish is distinguished by ease of preparation, beauty and taste. The citrus sauce gives it a special charm. How to cook it - you ask? Very simple, let's talk about everything in order.

The bird is washed, dried, rubbed with spices and left to lie on a cutting board.

In a small bowl, mix orange juice, garlic, passed through the garlic, a little olive oil, an original dressing is obtained. It is lubricated with a carcass, placed in a sleeve, and the rest of the dressing is poured there. You can adjust the recipe - add your favorite aromatic herbs or cinnamon to the sleeve. If possible, the meat can be put in the refrigerator for 40-60 minutes (using this technique, the flavor of the dishes is enhanced), you can cook in the oven right away.

An hour and a half - two hours is enough to cook dishes in the oven, guinea fowl in the sleeve is no exception. After 90 minutes, the guinea fowl is pulled out, the edges of the sleeve are cut and carefully unfolded so that the meat is browned. The bird itself is not greasy, it will not be superfluous to water it in five minutes with the juice flowing from the carcass.

Attention! Hot steam can burn you, so you need to do this slowly, covering your hands with a towel.

A salad of fresh vegetables or any side dish goes well with this dish.

Everyone knows that poultry soup is a tasty, healthy, dietary dish, and guinea fowl soup is no exception.

Guinea fowl soup

Equally tasty and fragrant soup, cooked on fire or in a slow cooker.

Since there are more and more supporters of healthy eating, this light soup is very popular. You can cook a traditional broth, cook on it, for example, mushroom noodles or soup. If you like to diversify your menu and are used to surprising your loved ones, cook guinea fowl rice soup with porcini mushrooms.

Mushrooms are soaked in warm water for 30-40 minutes, removed, washed and cut into large slices.

Guinea fowl is poured with mushroom broth, parsley, onion, bay leaf or seasonings to taste are dipped into the future soup, brought to a boil. The risen foam must be carefully removed.

Carrots are cut into cubes and, so that the soup has an attractive and appetizing appearance, rice is cooked separately. It is boiled for 10 minutes over low heat, poured with boiling water, in a saucepan with a thick bottom, then washed.

The boiled bird is taken out, the meat is cut from the bones and fried in any fat, preferably in lard. When a golden crust appears on the pieces of meat, chopped carrots, onions and mushrooms are added to it.

Everything is combined - meat, rice, mushrooms and vegetables, salt, pepper, in 15 minutes the soup will be ready.

Guinea fowl baked

The washed and dried bird is lowered into a deep saucepan, poured with water. After that, they are pulled out, salt and bay leaf are added to the water, brought to a boil and cooled. The carcass is dipped in the marinade and put in the cold for 7-8 hours.

After pulling the carcass out of the marinade, you need to flatten it on the board, evenly stretching both halves to the sides and transfer to a baking sheet or ceramic dishes. The bird is lubricated with vegetable oil and covered with potatoes cooked until cooked, put in an oven preheated to 180C for 40 minutes.

The cooled guinea fowl is served with a salad or side dish to taste.

As you can see, all the recipes are simple and not expensive, it does not take much time and effort to prepare dishes, so even those who are just learning the basics of culinary skills can cook dishes with guinea fowl.

These are just some of the most popular recipes, there are actually a lot of dishes, choose one of them and get started.

If you really liked some recipe, but guinea fowl is not at hand, do not be discouraged if you replace meat with chicken, the taste of the dish will not suffer from this.

The benefits of such dishes are obvious, because guinea fowl meat has a lot of useful properties, it contains a large amount of vitamins, minerals and trace elements that have a beneficial effect on the human body.

Please yourself and your loved ones with delicious and healthy food more often, and let the dishes prepared by you be not only a table decoration, but also a small step towards health and longevity.

Guinea fowl are relatives of chicken and pheasant. Birds 4-5 months old are usually eaten. Their meat resembles partridge or pheasant in taste, but it is more tender. And another interesting point: there is almost 10% more white meat in guinea fowl than in chicken. It is stuffed, stewed, fried in a pan and baked in the oven. Now we will tell you a few recipes for cooking guinea fowl.

Guinea fowl in the oven - recipe

• guinea fowl - 1 pc.;
• orange - 1 pc.;
• lemon - 1 pc.;
• margarine - 50 g;
• meat broth - 150 ml;
• rosemary, salt, pepper - to taste.

Guinea fowl must first be gutted, washed and dried with a napkin. Then we stuff it with chopped lemon and orange zest, sew up the hole or fasten it with a toothpick. We rub the guinea fowl with a mixture of salt and pepper, put a few sprigs of rosemary on the carcass and wrap it in foil, previously smeared with margarine. Pour the broth into the pan, put the carcass in foil, close the lid and send it to the oven heated to 180-200 degrees for an hour and a half. Periodically, the guinea fowl in the oven needs to be turned over. After this time, we take out the bird, remove the foil, cut the guinea fowl into pieces and serve.

How to cook stuffed guinea fowl in the oven?

• guinea fowl - 1 pc.;
• lard - 100 g;
• beef - 200 g;
• onion - 1 pc.;
• parsley - 40 g;
• wheat bread - 100 g;
• ham - 200 g;
• meat broth - 200 g;
• salt pepper.

Wash the guinea fowl, dry it and rub it with salt and pepper inside and out. Now we prepare the minced meat: we soak the bread in the broth and squeeze it, cut the beef and lard as finely as possible. Chop the onion and parsley as well. Mix all ingredients, add salt and pepper. We stuff the guinea fowl with the resulting mixture, fasten the hole with a toothpick, put slices of ham on the breast and tie the carcass with a thread. We spread the bird on a baking sheet, send it to a preheated oven for about 80 minutes. First, the carcass can be covered with foil, and 20 minutes before the end of cooking, remove the foil to make a golden crust.

Cooking stuffed guinea fowl

• guinea fowl - 1 pc.;
• smoked lard - 200 g;
• butter - 50 g;
• onion - 1 pc.;
• parsley, marjoram, salt - to taste.

We stuff the pre-washed and dried carcass with thin strips of smoked lard. Rub inside and outside with salt and marjoram. Inside we put chopped parsley and a whole onion. We spread the bird on a baking sheet and bake in the oven for about an hour, periodically pouring the resulting juice. If you used a carcass weighing more than 1 kg, then the cooking time will increase slightly. Check readiness by piercing the carcass in the thickest place with a knife, if the juice that stands out is transparent, then the guinea fowl is ready.

By the way, we can tell you not only about creating a masterpiece from guinea fowl, but also about how to cook a turkey in the oven or how to make lemon chicken in the oven. Articles are already on the site!

Guinea fowl is a rare guest on our tables. But in vain, because the meat of this bird is incredibly healthy and very tasty. In terms of its taste, it resembles a pheasant and a partridge, only much more tender.

When cooking dishes from guinea fowl carcasses, you can use the advice of experienced chefs:

in a goose house, such a bird is stewed for about 60 minutes over medium heat;

fry in a pan for 30-40 minutes over medium heat;

on an air grill over high heat, the cooking process takes 50-60 minutes;

baked in the oven at a temperature of 200 ° C for about 60 minutes;

if the guinea fowl is cooked not entirely, but in parts, then the cooking time is already changing - the breast is baked in the oven for 20-25 minutes, and on the grill or pan for 15-20 minutes.

Legs and thighs are cooked in the oven for 30-40 minutes, and on an air grill or pan - 30 minutes;

it is better to bake this bird in the sleeve, as the dish turns out to be more juicy, and the oven remains cleaner;

if the meat is pre-marinated (in mustard, wine, etc.), then it will turn out to be more tender and juicy;

to improve the taste, the bird's carcass is poured with lemon juice, rubbed with salt and pepper, or you can also rub with chopped garlic or orange juice, spices mixed with olive oil;

inside the bird, you can put apples (Antonovka or Semerenko) and dried fruits; before smoking, it is good to soak the carcass in a saline solution for several hours so that the meat is more juicy.

before serving, it is better to divide the carcass into portions and serve the sauce to taste;

to make the dryish meat of this bird more juicy, it is pre-soaked in hot water or marinated with the addition of olive oil and spices.

Baked guinea fowl for the festive table

Now let's figure out how to cook guinea fowl in the oven. The secret of this dish is that we first soak the guinea fowl in a honey-salt solution. The main thing is to follow the proportions indicated in the recipe for its preparation so that the meat does not oversalt. You need to start preparing the dish in the evening, since the bird must soak in the solution for at least eight hours.

Compound:
guinea fowl carcass;
3 art. l. refined vegetable oils;
ground white pepper;
2 tbsp. l. softened butter;
0.6 kg of potatoes.

Composition for honey-salt solution:
1 st. l. honey;
20 g of table salt;
2 leaves of laurel;
1 tsp juniper;
1 sprig of rosemary;
2 pcs. dried mushrooms.
Attention! The amount of ingredients for the honey-salt solution is indicated based on 1 liter of filtered water!

Cooking:
We wash the carcass of the guinea fowl and put it in a deep pan.
Fill it with filtered water so that it completely covers the bird.
Then take the bird out of the pot. We measure the amount of liquid using a liter jar.
Following the proportions indicated in the recipe, add honey, salt, bay leaves, dried mushrooms, rosemary and juniper to the water.
Bring the solution to a boil and cool.
We spread the carcass of the guinea fowl in it and send it to the refrigerator for the night.
After the specified time, we remove the bird from the solution. Carefully cut off the spine with kitchen scissors.
Now we need to flatten the bird. Place it on a cutting board and press it down well.
Peel the potatoes and boil until half cooked.
Grease a baking sheet with butter and put the carcass of guinea fowl on it.
Distribute potatoes around the bird.
Lubricate the carcass with refined vegetable oil, preferably olive.
We bake the bird for forty minutes at a temperature mark of 180 degrees.
We take out the guinea fowl and cool it slightly.
To brown the potatoes, sweat them for about ten minutes in the switched off oven.
The dish is ready!

Guinea fowl with citrus notes

How to cook guinea fowl so that it is soft and fragrant? There is nothing easier: bake a bird in your sleeve. And to give it exquisite citrus notes, we will prepare a sauce from freshly squeezed orange juice.

Compound:
guinea fowl carcass;
2 oranges;
2-3 garlic cloves;
2 tbsp. l. a blend of spices;
salt;
2-3 tbsp. l. olive oils.
Advice! From spices, use ground black and hot pepper, paprika, basil, saffron and cumin.

Cooking:
Prepare the guinea fowl carcass: wash it and dry it.
Peel the garlic cloves and squeeze through a press. Put the garlic paste into a bowl.
Squeeze the juice from oranges and mix it with garlic.
We introduce olive oil and stir the marinade until smooth.
We combine the blend of spices with salt, mix.
We rub the guinea fowl carcass with the resulting mixture.
Then brush it with the marinade.
We spread the bird in the sleeve, pour the remaining sauce.
We put the guinea fowl in the refrigerator for an hour so that it marinates.
We bake the bird at a temperature threshold of 180 degrees for an hour.
Then carefully cut the sleeve. We roast the guinea fowl in the oven until it becomes rosy. Every five minutes, water it with the juice that stands out.
Serve guinea fowl with fresh vegetables.