Guinea Fowl Pot Roast
Guinea Fowl Pot Roast



  • 1 onion, cut into wedges
  • 2 carrots, quartered
  • 1 potato, cut into chunks
  • 1 tbsp olive oil
  • 1kg guinea fowl
  • 1 tbsp butter
  • 4 smoked bacon rashers
  • 6 garlic cloves
  • A few sprigs of thyme
  • 100ml white wine
  • 300ml chicken stock
  • 2 tsp flour
  • 1 tbsp cranberry jelly
  • Preheat the oven to 180C. Toss the veggies with oil and seasoning and place in a roasting tin, then stick the bird on top, smear with 1 tbsp of butter and lay the bacon over the breast. Season well, and roast for 40 mins. Remove from the oven and stir the veg, then add the thyme and garlic to the mix. Pour in 200ml of stock and the wine, and pop back in the oven for 40 mins more. Remove the bird, cover with foil, and leave to rest. Turn up the heat to 200C, and roast the vegetables for 15 mins more.
  • Remove the vegetables and transfer to a serving dish. Mix 2 tsp of butter with the flour to form a paste, then place the roasting tin - with all those lovely juices - on the hob. Mix the paste into the roasting juices with the jelly until dissolved, then slowly add the rest of the stock some more seasoning. Bubble away to thicken, then slice the fowl and serve with the vegetables, bacon and your homemade gravy. Delicious.
1 hr 40 mins
2 serving

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