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Poached guinea fowl

by Christina Julia

Poached guinea fowl

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1.4kg/3lb guinea fowl
  • 1 teaspoon salt
  • 4 carrots, quartered
  • 2 celery sticks, halved
  • 1 bunch of spring onions, halved
  • 2cm/1in piece of fresh root ginger, sliced
  • 2 bay leaves
  • 10 black peppercorns


  • Put the guinea fowl in a large pan with the salt. Cover with water and
    bring to the boil, skimming off the scum from the surface now and then.
    Add the carrots, celery, spring onions, ginger, bay leaves and
    peppercorns, and leave to simmer for 45 minutes or until the juices run
    clear when the thigh is pierced with a skewer.
  • Lift the guinea fowl onto a plate, and leave to cool slightly. Strain the
    remaining stock into a large shallow pan, bring back to the boil and boil
    rapidly for about 10 minutes until reduced and well flavoured.
  •  Remove the skin from the guinea fowl, then cut into joints. To do this, first
    cut off the legs and cut them in half at the joint. Carefully cut the breast
    meat away from the bones in two large pieces, then cut each one across
    into two smaller pieces.
  • Serve hot with potatoes.

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