If you look up umami in the dictionary, there’s a picture of this dish. A flavoursome recipe with an increasingly popular bird and delicious roasted veggies. The fine guinea fowl for 2-4 people is easy to prepare. What a delicious Christmas pièce de résistance... or lovely Sunday dinner!
Salt the guinea fowl inside and out, tie the legs with kitchen string and set aside. Peel the carrots and cut in half lengthwise. Peel the onions and cut them into quarters. Peel the garlic and cut the cloves in half. Turn the oven on to 220 degrees.
Heat olive oil in a roasting pan, add onions and carrots and sauté briefly. Deglaze with white wine and bring to the boil. Fill up with stock. Add garlic, apricots, pearl onions and thyme and bring to the boil.
Brush the bird with the softened butter and place in the roasting tin. Cook in the oven for 20 minutes, then reduce the heat and cook for a further 35 minutes.