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