Guinea fowl, or ‘pintade’ in French cuisine, has a darker meat than chicken and a slightly stronger taste. Roast as you would a chicken but for a shorter time and be sure to baste regularly. We like to prepare our guinea fowl with porcini mushrooms, smoked lardons, olive oil, a sprig or two of thyme and, half way through roasting, add some white wine or sherry to your roasting dish. Guinea fowl are full of flavour, but not as big as chicken and the drumsticks are quite small, so use two birds to serve six. Oven-ready. Free-range and available all year round, produce of France. This product will have previously been frozen and will arrive in a thawed state. Not suitable for refreezing.
