Stuffed guinea fowl in the oven: the best recipe
Can stuffed guinea fowl be prepared the day before and reheated without losing texture or flavor?
Ingredients · Servings 6 people
- 33 cl thick whole cream, it turns
- 30g of unsalted churned butter from Normandy, it turns
- 1 free-range, certified guinea fowl
- 1 free-range chicken fillet
- 10 steamed chestnuts
- 100g button mushrooms
- 100g of bacon
- 5 dried apricots
- 1 tbsp crushed hazelnuts
- 1 tsp raisins
- 2 tbsp parsley
- 2 tbsp chives
- 2 tbsp thyme
- 3 bay leaves
- 5 carrot units
- 1 clove of garlic
- 1 unit sliced onion
- 1 tsp 4 spices
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 glass of white wine
- 3 slices of stale bread
- 1 bunch of currants
- cell
- pepper
Method · 30 min
- Preheat the oven to 150°C (300°F). Set aside a few chestnuts and mushrooms, as well as a bay leaf, for garnish. Place the guinea fowl flat, breast-side down on a cutting board, and butter the flesh. Season with salt and pepper, and sprinkle with the hazelnuts and half of the spices and herbs. Set aside.
- Crumble the remaining chestnuts. Clean the remaining mushrooms and carrots and cut them into small pieces. Finely chop the chicken fillet, bacon, dried apricots, and stale bread.
- Sauté the onion, garlic, carrots, and raisins in a pan with a little oil for a few minutes. In a separate pan, sauté the mushrooms. Blend both mixtures in a blender for 5 seconds, along with the chicken, bacon, apricots, stale bread, remaining herbs, and 5 tablespoons of heavy cream.
- Stuff the guinea fowl with the filling and seal it well by folding over the sides. Tie it tightly with kitchen twine, like a roast, and tie the legs together. Sprinkle with the remaining spices, salt, and pepper. Place the guinea fowl in a roasting pan, pour over the white wine, and add the bay leaf. Roast for 1 hour and 20 minutes, basting with the pan juices occasionally.
- At the end of cooking, pour over the remaining heavy cream and cover the dish with parchment paper. Leave in the turned-off oven for 15 minutes.
- Place the guinea fowl on a serving platter and decorate with the remaining apricots, chestnuts, a bay leaf and some currants.
Yes, you can prepare the stuffed guinea fowl the day before. To preserve its texture and flavor, cover it tightly and keep it in the refrigerator. Reheat it at a low temperature (160–170°C) in the oven, basting it lightly with its cooking juices or a little stock to prevent it from drying out.
