Guinea Fowl Whole (1.2-1.3Kg)

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Full of flavor free range guinea fowl is raised in Normandy Region of France, where they enjoy a natural diet and complete freedom to roam. Grow slowly and accumulate body fat meaning the meat is more tender and flavorful than regular birds. Guinea fowl can be prepared roasted, grilled or braised.


Chef's Tip:
Stuff the Guinea fowl with thyme, shallots, garlic and butter. Cook in a cocotte on a bed of shallots, colored carrots, La Ratte potatoes, thyme and pink garlic for about 40-45 minutes at at 220 degrees Celsius. You know the chicken is cooked when you do not see any blood around the joint of the leg. You can also add more flavor by adding some sliced black truffles under the skin.

Bon Appetit


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