Plucked a guinea fowl does not differ much from a chicken. The sheet is only slightly browner.
In the past the slaughter of guinea fowl was tied to the autumn season. Nowadays, guinea fowl are available all year round.

 
Guinea fowl are not as easy to keep as chickens. Hatching goes just like with chickens, although the small chicks are much more vulnerable than those of chickens. The eggs are small, have a point and are gray brown. Guinea fowl do not lay like chickens all year round.

Guinea fowl is preferably eaten young. The tastiest are fowl from 6 to 10 months old. Their meat is tender and juicy.


Preparation:

Guinea fowl is prepared as a young pheasant, partridge or even as chicken. The meat can be roasted or sautéed. The meat of an older guinea fowl is a bit sturdier and is mainly processed as ragout or prepared as a poulard. In order to keep the meat juicy while it is being prepared, it is advisable to baste it regularly and with regular liquid. Flambé with cognac increases the taste even more.



Back to slaughter

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