Guinea Fowl Roast

🛒 Ingredients

• Guinea Fowl, whole 1200 g · 1920 kcal
• Unsalted Butter 50 g · 359 kcal
• Fresh Thyme 10 g · 2 kcal
• Fresh Rosemary 10 g · 2 kcal
• Lemon 100 g · 29 kcal
• Garlic 15 g · 22 kcal

👨‍🍳 Instructions

1. Preheat oven to 200°C (400°F). Pat the guinea fowl dry with paper towels to ensure crispy skin.
2. In a small bowl, mix softened butter with chopped fresh thyme, rosemary, minced garlic, a generous pinch of salt, and black pepper.
3. Carefully loosen the skin over the breast and thighs of the guinea fowl, then spread about two-thirds of the herb butter mixture underneath the skin. Rub the remaining butter over the outside of the bird.
4. Stuff the cavity with lemon halves and any remaining herb sprigs. Tie the legs together with kitchen twine.
5. Place the guinea fowl on a roasting rack in a roasting pan. Roast for 15 minutes at 200°C (400°F).
6. Reduce oven temperature to 180°C (350°F) and continue roasting for 45-60 minutes, or until the internal temperature reaches 74°C (165°F) in the thickest part of the thigh, basting occasionally with pan juices.
7. Remove from oven, tent loosely with foil, and let rest for 10-15 minutes before carving and serving.