Because no single way of eating works for everybody.
You’ve roasted and enjoyed a guinea fowl… but wait, there’s more! Don’t throw the carcass away. The best is yet to come, because the Screaming Freak of the Barnyard makes amazing soup.
And since you make it from bones, it’s got lots of nutrition. Soup stock, or bone broth, is high in minerals, electrolytes, and gelatin, all of which contribute to health.
But really, when you’re eating it, you won’t care. With a depth of flavour that leaves chicken soup in the dust and makes turkey soup seem like sloppy seconds, guinea fowl soup will warm you, delight you, make you happy, and generally improve your outlook on life.Trust me, it’s that good. Would I lie to you? Not about soup, anyway.
Guinea Fowl Soup
1 guinea fowl carcass
1 onion, coarsely chopped
2 or 3 carrots, coarsely sliced
1 stalk celery, coarsely sliced
salt and pepper to taste
1. Remove meat from guinea fowl carcass; set aside.
2. Place carcass and vegetables in a large pot. Add some salt and pepper. Cover with water.
3. Bring to a boil, then lower heat and simmer for a couple of hours.
4. Taste as you go. If two hours isn’t enough, continue to simmer and season until soup tastes just right.
5. Strain stock; discard solids. Add whatever vegetables you’d like to have in your soup, and simmer until they’re cooked. Chop reserved guinea fowl meat and add to soup.