Roast guinea fowl with chestnut, sage & lemon stuffing recipe | Good Food
This festive game bird makes an ideal Christmas dinner for two. The portions are generous so you'll have leftovers to enjoy, from BBC Good Food.
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Cooking tools:
- Microplane
- Fine-mesh sieve
- Carving knife
- Carving fork
- Chef's knife
- Cutting board
- Roasting pan
- Oven
- Stove
- Saucepan
- Mixing bowl
- Wooden spoon
- Whisk
- Fork
- Spoon
- Measuring spoon
- Measuring cup
- Pitcher
- Serving platter
- Aluminum foil
- Kitchen towel
- Baking sheet
Ingredients
- 1 small guinea fowl about 1kg
- 8 rashers streaky bacon
- 50g soft butter
- 1 onion unpeeled and thickly sliced
- 2 tbsp plain flour
- 350ml strong chicken stock
- cranberry sauce, roast potatoes and vegetables to serve
- 1 onion chopped
- 25g butter
- 1 tbsp chopped sage
- 50g walnut finely chopped
- 50g breadcrumb
- zest 2 lemons
- ¼ tsp ground mace
- 100g cooked chestnut quartered
- 1 medium egg beaten with a fork
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