This stuffed Guinea fowl recipe was given to me by one of my sisters when she used to live in Paris. The stuffing of this poultry is a marvel. A tasty mix of parsley and bacon, shallots and guinea fowl livers. If you can’t find a guinea fowl, take a free range chicken and serve this dish with a nice red côte du Rhône.
First, here is the list of the different ingredients you will need to prepare the Stuffed Guinea Fowl that serves 4 to 8 people.
- One or two Guinea fowl of 1.5 kg each with its liver, depending how many people
- 90 g lean breast bacon cut into strips
- 1 or 2 shallots,(depending on size) thinly sliced and precooked + 2 garlic cloves, finely chopped
- 2 tablespoons of chopped fresh parsley
- 1 hard-boiled egg
- a little hard soaked bread soaked in milk
- Salt and pepper from the mill
Now, here are the few steps that you will have to follow to make the Stuffed Guinea Fowl with a preparation of 20 minutes and a cooking time of about 1 hour 30 minutes.
Start by preheating your oven to 160 °C or 350°F. Mix the bacon and shallots in a bowl. Add the garlic cloves. Put the livers in a small pan, cover and cook for 2 minutes on each side. Set aside.
When the livers are room temperature, chop them and add them to the mixture of shallots and bacon. Then, add parsley, the chopped hard-boiled egg and the softened bread. Salt and pepper.
Fill the poultry with this stuffing and sew the opening with kitchen thread. Brush with melted butter. To roast it in the oven, put it in a cast iron casserole dish or roasting pan and cook your guinea fowl for about 1 hour 30 minutes or until the juice runs clear when you prick the thigh with a small skewer.
Remove the Guinea fowl from the oven and let it rest for 10 minutes before cutting it. Arrange the pieces on a hot dish with the stuffing on the side. Serve with a green salad and a gratin or mashed potatoes.