unwaxed lemons - zest and juice of one, one quartered lengthways
3
bay leaves
5
thyme sprigs
1Tbsp.
black peppercorns, lightly crushed
25g
(1oz) butter
150ml
(¼ pint) hot chicken stock
2Tbsp.
redcurrant jelly
100ml
(3½ fl oz) dry white wine
Directions
Step 1
Preheat the oven to 200°C (180°C fan oven) mark 6. Put the guinea fowl in a bowl, add the lemon zest and juice, bay leaves, thyme and peppercorns. Cover and leave to marinate for 1hr.
Step 2
Put the bird in a roasting tin, breast side down, stuff with the lemon quarters and the butter, pour the stock over and roast for 50min.
Step 3
Turn the guinea fowl on to the backbone, and continue to roast for 20min or until the juices run clear when the thigh is pierced with a skewer.
Step 4
Put the guinea fowl on a board and cover with foil. Leave to rest.
Step 5
To make the gravy, put the roasting tin on the heat and scrape up the juices in the pan. Add redcurrant jelly, wine and 50ml (2fl oz) water to the pan and bring to the boil. Simmer for 3-5 min to make a gravy and season well.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
