About this Recipe
If you do not find a 2 kg guinea-fowl, two guinea-fowl about 1kg will also be good, but
in this case reduce the cooking time to about 50 minutes.
The guinea-fowl meat is very lean, unlike other birds, so if you want, you can cover
all the outer surface with bacon slices before putting it in the baking dish.
- 1 guinea-fowl about 2 kg
- 1 bunch of dill
- some sprig of rosemary
- 1 small bunch of sage
- a bunch of chives
- some sprigs of thyme
- 1 organic lime (the peel)
- 200g breadcrumbs
- 100g butter
- extra virgin olive oil
- salt and pepper
1 hour and 15 minutes
Let the butter cool down from the fridge as you prepare herbs for the aromatic breadcrumbs. Wash dill, rosemary, sage, chives and thyme, remove needles from rosemary sprigs and leaflets from thyme, then chop them all together very finely. Mix soft butter with breadcrumbs, add the aromatic herbs and season with salt and pepper.
Rinse the inside of the guinea-fowl, drain it and salt it lightly. Wash the lime very well, dry it and grate the peel. Combine it with the breadcrumbs and herbs and use it to stuff the guinea-fowl cavity.
Place the prepared guinea-fowl in a large baking dish, sprinkle over a little oil, salt and bake in the oven at 200 ° for about an hour and 15 minutes.
At the end of the cooking, take the filling and place it in a separate dish, then cut the guinea-fowl and serve it with some aromatic breadcrumbs and gravy.
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