Herbed Guinea Fowl from The Robert Carrier Cookbook by Robert Carrier
Cut guinea fowl into quarters. Pound garlic, thyme, butter and lemon peel to a smooth paste with lemon juice, salt and freshly ground black pepper, to taste. Rub birds with this mixture; place in a...
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Cooking tools:
- Chef's knife
- Cutting board
- Mortar and pestle
- Pepper mill
- Microplane
- Baking dish
- Pastry brush
- Oven
- Aluminum foil
Ingredients
- salt
- freshly ground black pepper
- grated peel of ¼ lemon
- 2 cloves garlic, finely chopped
- ½ level teaspoon dried thyme
- 6 tablespoons softened butter
- 2 guinea fowl
- lemon juice
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