Guinea fowl with tarragon cream
Somewhere between chicken and pheasant, and it wants the same treatment as both — a lid for most of the hour so the breast does not dry before the legs are done.
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Ingredients
For the whole dish · serves 4
- Guinea fowl1¾ lb
- Heavy cream5½ fl oz
- Chicken stock7 fl oz
- Tarragona small bunch
- Butter1½ oz
- Sea saltto taste
Served with
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+1g net · 107 kcal · 5 min · together 3g net, 622 kcal
Method
6 steps · 75 minutes
- Heat the oven to 350F. Season the bird inside and out and put half the tarragon in the cavity.
- Brown it all over in the butter in a casserole, about 8 minutes, turning with tongs rather than a fork.
- Add the stock, cover, and roast 45 minutes. The lid is doing the work here; uncovered, the breast is dry long before the thighs are safe.
- Take the lid off for a final 10 minutes to color the skin.
- Rest the bird 15 minutes under foil while you finish the sauce.
- Reduce the pan juices by half over a high heat, then stir in the cream and the remaining tarragon, chopped, off the heat.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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