Because no single way of eating works for everybody.
You want to eat these weirdos. You really do.
They’re high in protein, given that they’re made of meat. They’re also high in calcium, magnesium, selenium, potassium and phosphorus. They’re not as easy to find as chickens, and they’re more expensive, but they’re a wonderful treat. Their meat is leaner than chicken – so lean that they need to be cooked with moisture. And they taste like a fantasy Christmas dinner.
And what in the name of Old MacDonald are these freakish-looking things? They’re guinea fowl… and given half a chance, they’ll tell you all about it. A guinea fowl, when startled, will flap its way to the top of the fence and scream like a psychotic chainsaw, on and on and on. It sounds like it’s yelling, “I’m a guinea fowl! Nothing else sounds like this! There’s nothing else I could be but a guinea fowl! By the way, there’s something startling going on! I’m telling you because I’m a guinea fowl! This is how guinea fowls react to anything dodgy!” On and on and on.
I can imagine that raising a flock of them must be a trifle tiresome.
Anyway, when I wanted to cook one, I looked through a bunch of recipes and came up with a roasting variation that keeps them moist, and uses three ingredients that enhance its yummy flavour: garlic, lemon, and rosemary
And tomorrow, I’ll share the very best part with you, the part that comes after you eat the actual bird – guinea fowl soup!
Guinea Fowl with Garlic, Lemon and Rosemary
1 guinea fowl
10 cloves of garlic, or more if desired, unpeeled
1 clove of peeled garlic
1 Tablespoon butter
3 Tablespoons olive oil
4 sprigs fresh rosemary
1 Tablespoon chopped fresh rosemary leaves
1 lemon, cut in half
10 ounces white wine
salt to taste
1. Preheat oven to 400°F.
2. Wash and dry guinea fowl. melt oil and butter in casserole on stove. Brown guinea fowl on all sides. Remove from casserole. Add unpeeled garlic and 3 rosemary sprigs into casserole and stir-fry briefly. Replace guinea fowl. Put fourth rosemary sprig and the clove of peeled garlic inside. Squeeze one lemon half over guinea fowl, then stuff inside guinea fowl with the un-squeezed half. Sprinkle chopped rosemary and salt over guinea fowl. Pour wine into casserole and bring to a simmer.
3. Place double layer of foil over casserole, then place lid on top. Bake guinea fowl 1 hour. Remove lid and tinfoil. Bake 10 more minutes to re-brown. Remove and let stand ten minutes before carving.
4. Strain remaining wine and juices from casserole to make gravy. Discard rosemary sprigs. Serve garlic cloves with guinea fowl, squeezing out roasted garlic.