Equipment
Ingredients
Guinea Fowl & Preparation
- 1 guinea fowl, whole, giblets removed
- 30 g unsalted butter, softened
- 10 g kosher salt
- 2 g black pepper, freshly ground
Apple & Pork Stuffing
- 250 g pork mince
- 1 granny smith apple, peeled and finely diced
- 1 yellow onion, finely chopped
- 5 g fresh sage, finely chopped
- 40 g panko breadcrumbs
- 1 egg, lightly beaten
Creamy Brussels Sprouts & Chestnuts
- 400 g brussels sprouts, trimmed and halved
- 150 g cooked chestnuts, vacuum-packed, roughly chopped
- 20 g unsalted butter
- 2 garlic, minced
- 150 ml heavy cream, room temperature
- 1 g nutmeg, freshly grated
Nutrition (per serving)
Method
Preheat the oven to 190°C (375°F).
In a mixing bowl, thoroughly combine the pork mince, diced apple, chopped onion, fresh sage, panko breadcrumbs, beaten egg, and a generous pinch of salt and pepper.
Pat the guinea fowl dry with paper towels. Season the cavity lightly with salt, then pack the pork and apple stuffing loosely inside. Truss the legs together with kitchen twine to hold its shape and keep the stuffing enclosed. Wash hands and surfaces thoroughly after handling raw poultry.
Rub the exterior of the stuffed guinea fowl completely with the softened butter, and season generously with salt and black pepper.
Place the guinea fowl in the roasting pan and roast in the preheated oven at 190°C (375°F) for 50 to 60 minutes. Baste every 20 minutes with the pan juices. The bird is done when the juices run clear and a meat thermometer inserted into the thickest part of the thigh and the absolute center of the stuffing reaches 74°C (165°F).
While the bird is roasting, bring a saucepan of salted water to a boil. Blanch the halved Brussels sprouts for 3 minutes, then immediately drain and transfer to a bowl of ice water to halt the cooking. Drain well.
Melt 20g of butter in a large skillet over medium heat. Add the minced garlic and chopped chestnuts, sauteing for 2 minutes until fragrant.
Add the blanched Brussels sprouts to the skillet and cook for an additional 4 minutes until they begin to caramelize slightly on the flat sides.
Pour the heavy cream into the skillet with the sprouts and chestnuts. Bring to a gentle simmer and let it reduce for 3 to 4 minutes until the sauce thickens enough to coat the back of a spoon. Season with freshly grated nutmeg, salt, and pepper.
Once the guinea fowl reaches 74°C (165°F), remove it from the oven, transfer it to a cutting board, and tent it loosely with foil. Let it rest for 15 minutes before carving and serving alongside the creamy Brussels sprouts and chestnuts.
Chef's Notes
- To prevent the exceptionally lean breast meat of the guinea fowl from drying out, take care to massage softened butter not just on the exterior, but directly under the skin of the breast.
- Barding the guinea fowl with overlapping thin strips of streaky bacon or pancetta is an excellent traditional alternative if you prefer a smoky flavor profile and want to ensure maximum moisture retention.
- Do not over-pack the cavity with stuffing; it expands as it cooks and absorbs juices. A loosely packed cavity ensures the heat penetrates to the center efficiently for food safety.
- For the silkiest side dish, ensure your heavy cream reduces gently. If you want an extra layer of umami, stir in a handful of freshly grated Parmesan right as you take the sprouts off the heat.
Storage
Refrigerator: 3 days — Store stuffing and meat separately from the side dish for best results.
Freezer: 1 month — Meat and stuffing freeze well; the creamy Brussels sprouts may split upon thawing.
Reheating: Reheat gently in the oven at 150C (300F) covered with foil, adding a splash of chicken broth to prevent drying out.
