A guinea fowl usually weighs around a kilo so will feed 2-3 people. In the restaurant I use the supremes (breast with thigh bone attached) and confit all the legs and wings however, it’s a lot easier to roast two birds. After dinner, save the carcass for stock.
2 x whole guinea fowl
1 onion, cut into wedges
1 garlic clove, peeled and halved
500ml chicken stock
haricot beans
4 leeks, washed, trimmed and cut into 2 cm slices
50g butter
2 garlic cloves, finely sliced
3 sprigs thyme
2 bay leaves
300ml stock from cooking the birds above
3 x 400g tins haricot beans, drained
1 lemon, zested
2 tbsp parsley leaves, chopped
Preheat the oven to 180C fan. In a roasting tin which will fit a wire rack to accommodate birds, put the onion and halved garlic in the bottom of the pan. Place the wire rack then pour the stock. Season the birds with salt and pepper and put on the rack. Cover with foil and roast for 40 minutes.
After 40 minutes, remove the foil, drain off the stock into a jug to reserve for the beans and return the birds on the rack to the oven for a further 20 minutes. Once cooked, cover with foil and leave to rest for 20 minutes.
Start the haricot beans after the birds have been in the oven for 20 minutes
Over a low heat melt the butter in a large saucepan, add the leeks and thyme sprigs, cover with baking parchment then a lid and cook until the leeks are very soft, around 20 minutes stirring occasionally.
Once soft, remove the paper and add sliced garlic and bay leaves. sprinkle the flour over the top and cook for 3-4 minutes. Pour in the stock used to cook the guinea fowl, add the drained beans and season well with salt and pepper and cook uncovered for a further 10 minutes. Check the seasoning and stir through the lemon zest and parsley.
To finish the dish, carve the guinea fowl and serve with beans.
Roast guinea fowl with haricot beans
Ingredients
- 2 guinea fowl
- 1 onion finely diced
- 1 clove garlic peeled and cut in half
- 500 ml chicken stock
haricot beans
- 4 leeks washed, trimmed and cut into 2cm slices
- 80 g butter
- 2 cloves garlic thinly sliced
- 3 sprigs thyme leaves removed and chopped
- 2 bay leaves
- 1 tbsp plain flour
- 300 ml stock from cooking the guinea fowl
- 3 x 400 g tins of haricot beans drained
- 1 lemon zested and juiced
- 2 tbsp parsley leaves finely chopped
Instructions
- Preheat the oven to 180C fan. In a roasting tin which will fit a wire rack to accommodate birds, put the onion and halved garlic in the bottom of the pan. Place the wire rack then pour the stock. Season the birds with salt and pepper and put on the rack. Cover with foil and roast for 40 minutes.
- After 40 minutes, remove the foil, drain off the stock into a jug to reserve for the beans and return the birds on the rack to the oven for a further 20 minutes. Once cooked, cover with foil and leave to rest for 20 minutes.
Start the haricot beans after the birds have been in the oven for 20 minutes
- Over a low heat melt the butter in a large saucepan, add the leeks and thyme sprigs, cover with baking parchment then a lid and cook until the leeks are very soft, around 20 minutes stirring occasionally.
- Once soft, remove the paper and add sliced garlic and bay leaves. sprinkle the flour over the top and cook for 3-4 minutes. Pour in the stock used to cook the guinea fowl, add the drained beans and season well with salt and pepper and cook uncovered for a further 10 minutes. Check the seasoning and stir through the lemon zest and parsley.
- To finish the dish, carve the guinea fowl and serve with beans.
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