Roasted Guinea Fowl
Nutritional values
(Percentage of daily recommendation)
| Calorie | 718 cal. | (34 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 17.9 μg | (30 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 30.8 mg | (257 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 1,539 mg | (38 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 16 g | |||
| Uric acid | 427 mg | |||
| Cholesterol | 300 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the fowl
- 1 Guinea fowl (about 1.4 kg oven-ready)
- For the filling
- 1 shallot
- 1 garlic clove
- 4 Tbsps butter
- 50 milliliters dry white wine
- 4 sprigs parsley
- 80 grams Toast
- 1 egg yolk
- salt
- freshly ground peppers
Preparation steps
For the fowl: Rinse the guinea fowl, pat dry, pull skin on the neck slightly and carefully remove from the breast meat.
For the filling: Peel shallot and garlic and chop finely. Soak morels in water, drain and chop. In a pan, heat 2 tablespoons butter, heat and sweat shallots with garlic until translucent. Add morels and sauté briefly and deglaze with wine. Simmer over medium heat until liquid has completely evaporated. Rinse parsley, shake dry and finely chop leaves. Remove filling from heat.
Blend bread with mushroom mixture, remaining butter and parsley in a blender. Mix with egg yolks, season with salt and pepper and spread under the skin on the breast meat. Place skin over it and press gently. Season guinea fowl them salt and pepper and tie the legs.
Place the chicken breast side up in a parchment paper-lined, ovenproof dish.
Preheat oven to 200°C (approximately 400°F).
For the potatoes: Rinse potatoes thoroughly, cut in half lengthwise, mix with olive oil, season with salt and pepper and spread around the guinea fowl and roast for 50-60 minutes in preheated oven. Sprinkle in thyme 15 minutes before end of cooking time.
Remove guinea fowl with potatoes from oven and serve.
