Guinea fowl is a domesticated bird that tastes a bit like a cross between pheasant and chicken. The legs and wings are darker meat, while the breasts are white like chicken. I purchased it through a local farmer near Phoenix, and this was the first time cooking it.
I converted this roasted guinea fowl recipe to a crock pot recipe so I didn’t have to heat up my whole house. You may not mind doing that in the winter though 🙂
Regarding ingredients, you really can use whatever is in your fridge that looks good. That is what I did. Obviously include your favorite vegetables.
- Prep: 30 min
- Cook: 3 hours on high, 6 on low
- Yields: 2-4 servings
Ingredients
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- 1 onion, cut into wedges
- 2 carrots, chopped
- 2-3 potatoes, cut into bite size chunks
- 6 garlic cloves
- 1 guinea fowl
- 1 TBSP grape seed oil[/column]
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- 1 TBSP butter
- 4 strips of bacon
- 1.5 cup chicken or beef stock
- 2 tsp tapioca starch or corn starch
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Directions
Directions- Add vegetables, garlic and potatoes to crockpot. Seasons as desired, cover with grape seed oil.
- Add guinea fowl, rub with butter and then cover with strips of bacon.
- Cover and cook in slow cooker or crock pot. 3-4 hours on high, 6 to 8 hours on low, depending on your appliance.
- Half way through, add the chicken or beef stock, making sure to cover the guinea fowl.
- Once the bird is cooked through, you can remove it. If you want it crispy, add to the oven on the broil setting for 15 minutes.
- Transfer the juices from the crockpot into a small pot. Take 1 cup of the juices and add the tapioca or corn starch. Mix well and add back into the juices
- Cook the juices to warm up. It will thicken and make a nice gravy you can add to the side.