RCI-MT.004.0285.001
Cold Guinea Fowl
Cold Guinea Fowl from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- whole1 unitlarge Guinea fowl
- 1 unit
- 6 whole
- (1 tablespoon) each fresh orange juice and lemon or lime juice15 ml
- (¾ pt) sweet apple cider500 ml
- 10 g
- 15 ml
- orange essence combined with a dash orange oil1 dash
Method
1
Pat the whole guinea fowl dry with paper towels and season inside and out generously with salt and freshly ground black pepper.
2
Crush the 6 garlic cloves lightly to release their aromatics, leaving them unpeeled.
3
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
4
Place the seasoned guinea fowl breast-side down in the hot oil and brown for 4-5 minutes, then turn and brown the other side for another 4-5 minutes until golden on all surfaces.
10 minutes
5
Pour the sweet apple cider around the guinea fowl in the pot, then add the crushed garlic cloves, fresh orange juice, and lemon or lime juice.
6
Reduce heat to low, cover the pot with a lid, and simmer the guinea fowl for 60-75 minutes until the thigh meat is tender when pierced with a fork and the internal temperature reaches 160°F (71°C).
70 minutes
7
Remove the pot from heat and carefully transfer the guinea fowl to a shallow dish or platter, leaving the cooking liquid in the pot.
8
Strain the cooking liquid through a fine-mesh sieve, pressing the garlic cloves to extract their softened flesh and combine with the broth, then discard solids.
9
Stir the orange essence combined with orange oil into the strained cooking liquid, then pour this mixture over the guinea fowl to coat evenly.
10
Allow the guinea fowl to cool to room temperature, then cover and refrigerate for at least 2 hours until thoroughly chilled before serving.