Prepare to embark on a gastronomic journey that will transform your kitchen into a French countryside haven! This Apple Stuffed Guinea Fowl is not just a recipe; it's an experience that marries the rustic elegance of French cuisine with the sweet and savory harmony of perfectly roasted poultry. Imagine cutting into a golden-brown bird, revealing a luscious apple stuffing that promises to tantalize your taste buds and impress even the most discerning dinner guests.
Prep Time: 30 mins
Cook Time: 1 hrs 30 mins
Total Time: 2 hrs
Cuisine: French
Serves: 4 servings
Ingredients
- 1 guinea fowl
- 2 apples, cored and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup breadcrumbs
- 1 tsp thyme
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat the oven to 375°F (190°C). Remove giblets from the guinea fowl and pat the bird dry with paper towels.
- In a large skillet, heat olive oil over medium heat. Sauté chopped onions until translucent, about 3-4 minutes. Add minced garlic and cook for an additional minute.
- Add diced apples to the skillet and cook for 2-3 minutes until they begin to soften. Remove from heat and transfer to a mixing bowl.
- Mix in breadcrumbs, thyme, salt, and pepper with the apple and onion mixture. Ensure all ingredients are well combined to create the stuffing.
- Carefully stuff the guinea fowl cavity with the apple mixture, being careful not to overfill. Secure the opening with kitchen twine or toothpicks.
- Season the outside of the guinea fowl with additional salt and pepper. Rub the skin with olive oil to help it brown and crisp.
- Place the stuffed guinea fowl in a roasting pan, breast side up. Cover loosely with aluminum foil to prevent excessive browning.
- Roast in the preheated oven for approximately 1 hour and 15 minutes, removing the foil during the last 30 minutes to allow the skin to crisp and turn golden brown.
- Check the internal temperature of the bird with a meat thermometer. It should reach 165°F (74°C) in the thickest part of the thigh and breast.
- Remove from oven and let the guinea fowl rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring moist meat.
- Carefully cut the bird into serving portions, removing the twine or toothpicks. Serve hot with the apple stuffing.
Tips
- Temperature is Key: Always use a meat thermometer to ensure the guinea fowl reaches 165°F (74°C) for safe and perfectly cooked meat.
- Moisture Matters: Covering the bird with foil initially prevents drying out, while removing it later creates that irresistible crispy skin.
- Resting is Crucial: Allow the guinea fowl to rest for 10-15 minutes after cooking to redistribute juices, ensuring each bite is succulent and flavorful.
- Apple Selection: Choose firm, slightly tart apples like Granny Smith or Honeycrisp for the best stuffing texture and flavor balance.
- Stuffing Tip: Don't overfill the cavity; leave some room for the stuffing to expand during cooking.
- Olive Oil Hack: Rubbing the skin with olive oil helps achieve that beautiful golden-brown finish.
Nutrition Facts
Calories: 566kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 100mg
