If you’re looking to impress then this recipe by celeb chef Phil Vickery is the perfect dinner party dish. We’ve included instructions for grilling the meat, but if you’d prefer instead of grilling, you can cook the guinea fowl in the oven: brown as in the recipe above, then cook at 190 C, 170 C (fan oven), 375 F, gas 5 for the same amount of time.
- 2 medium guinea fowl
- 2 small onions, chopped
- 1.4 litres (2½pt) cold chicken stock
- 8tsp caster sugar
- juice 8 large limes
- 25g (1oz) unsalted butter
- 1tsp arrowroot, mixed with 2 tbsp water
Cut the wing tips off the guinea fowl and reserve for the stock, if you are making it yourself (see Chef’s Secrets, right). With poultry shears or scissors, cut up either side of the backbone and remove it. Open out the bird, then cut either side of the breastbone (you can use all the bones for the stock, too), so you have two trimmed halves.
To make the marinade, mix together the onions, stock, sugar and lime juice in a large glass or ceramic bowl and season. Add the guinea fowl, making sure it is covered with the marinade, cover with cling film and leave in the fridge for at least 3 days (5 or 6 days, if possible), turning the meat every day.
To cook the guinea fowl, remove it from the marinade, dry on kitchen paper and season. On the griddle or in a frying pan (with a heatproof handle), melt the butter and add the guinea fowl, skin-side down. Cook slowly for 5 to 6 minutes on either side, so it browns evenly.
Place the griddle or frying pan under a moderate grill and continue to cook the guinea fowl for 25 to 30 minutes – it’s done to a turn when you poke a skewer into the leg and the juices run clear.
Pour the liquid into a large pan, bring to the boil and simmer until reduced by half. Check the seasoning, stir in the arrowroot mixture and simmer until just thickened. Spoon over the guinea fowl and serve.
To make stock, simmer the guinea fowl bones – wing tips, backbone and breastbone – in a large pan of water with chopped carrot, onion and celery, plus a bay leaf and bouquet garni, for a couple of hours. Strain, then over a high heat reduce the liquid to the required amount and season. Stock can be made up to a week ahead and kept in the fridge. Or buy fresh chicken stock from the supermarket.