This simple, brined guinea recipe is a fool-proof way to ensure tender meat with a crispy skin, AKA: perfection. Who doesn’t enjoy juicy meat with crispy skin? To learn more about the taste of guinea and for another way to prepare the bird, check out our braised guinea fowl recipe here.
Brined Guinea Fowl Recipe
10 cups water
5 garlic cloves
1.5 tsp rosemary
1 tsp thyme
1.5 T glycine
1 T salt
1/2 tsp pepper
1 T butter
1 2.5 lb guinea, skin on
In a stock pot, combine 5 cups water, 5 garlic cloves, 1 tsp thyme, 1.5 tsp rosemary.
Bring to boil, then reduce to simmer and cook on low for 30 min
Remove from heat, then add 5 more cups of water, glycine, salt and pepper
Place in fridge & let cool completely
Add guinea, make sure it is cool, and submerge the whole bird. Let sit in fridge for 24 hours
The Next Day:
The next day, preheat oven to 350. Remove bird from brine and pat dry with paper towels.
Truss the legs with butcher’s twine, we used these directions here
Place the wire rack on top of a pan, and lay the guinea legs up on top of the rack.
Roast until the hen has reached an internal temperature of 145 deg F. 35-40 min.
Remove from oven and increase temp to 450
While oven is heating up, spread butter all over the skin.
Place in oven at 450 and cook until skin is golden brown, with internal temp of 165. About 15 min.
Remove from oven and let it rest for 20 min before carving to allow the juices to redistribute
Hope you enjoy! If you source anything from White Oak Pastures, you can use code "strongsistas" at checkout to help support us. Thank you!