Practical ingredient guide
Guinea fowl
Raw guinea fowl meat and skin, with a stronger flavour than chicken.
Poultry
All year round
International
What it offers and why to use it
Raw guinea fowl meat and skin, with a stronger flavour than chicken. Roast whole with herbs and vegetables until cooked completely inside.
Flavour profile
Raw guinea fowl meat and skin, with a stronger flavour than chicken.
From shopping to cooking
Choose
Buy a gutted bird with origin and date; recipe weight refers to edible portion.
Store
Refrigerate separately from ready-to-eat foods or freeze.
Prepare
Roast whole with herbs and vegetables until cooked completely inside.
How to make the most of it
Good pairings
Roast whole with herbs and vegetables until cooked completely inside.
How to substitute it
Check texture, flavour and composition before substituting.
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