Ingredients for Guinea Fowl with Parsnips
- 1 guinea fowl
- 3 or 4 slices of Parma ham
- 3 or 4 big parsnips
- 1 tablespoon of wholegrain mustard
- 1 tablespoon of clear honey
- 1 lemon
- pepper to season
Method for Guinea Fowl with Parsnips
Heat the oven to 180ºC (360ºF). Slice the lemon in half. Season the bird with the pepper.
Drizzle with lemon juice from half the lemon. Place the squeezed half lemon in the cavity of the bird. Drape the bird with the Parma ham.
This will do a number of things. Firstly, it will prevent the breast from drying out. Secondly it will help season the bird during cooking and thirdly, you will get nice, crispy ham pieces to serve with the meal.
Mix the mustard and honey with the juice from the remaining half lemon.
Slice the parsnips into quarters, as shown and pour most of the mustard mix over.
Stir to combine. Place the bird in a slightly too large roasting pan (the parsnips will be going in later). Place in the oven and leave it alone for half an hour. Take it out and move the crispy Parma off the bird. Trust me, it will be crispy. Pour the remaining mustard and honey glaze over the chicken. Surround the bird with parsnips and return to the oven for another 25 minutes.
Remove from the oven and allow it to stand for 5 to 10 minutes.
Try to not pick at the parsnips or eat the crispy ham while you wait to serve. Carve the bird in the same way one should do a chicken. I opened a nice bottle of oaked French Chardonnay (most unfashionable, I know) to accompany the dish. It was all pretty delicious.
The taste was slightly gamier than chicken and slightly less so than pheasant. So, if you like your pheasant and love your chicken. Give guinea fowl a go. You won’t be disappointed.