Guinea Fowl Whole Cooking Times and Calculator
Originating from West Africa, guinea fowl is a black and white speckled bird that was first imported to Europe by the Portuguese in the sixteenth century. Guinea fowl are usually slightly smaller than chickens and their flavour is somewhere between chicken and pheasant, with a mild gamey flavour.
Guinea Fowl Roasting Tips
- Let the meat come up to room temperature before cooking
- Always ensure guinea fowl is fully cooked before eating. You can check this by inserting a skewer in the thickest part of the meat and checking that the juices that come out are clear, not pink or red.
- Don't forget to rest the meat before carving. This allows the meat to relax and distributes the juices throughout. A general rule of thumb used by chefs for resting meat is 1 minute for every 100g of meat.
