Roasted Guinea Fowl with 30 Cloves of Garlic
(with thanks to Delia Smith)
(serves 4)
Guinea Fowl Roasted With 30 Cloves of Garlic a la Delia Smith
(serves 4)
1 tbsp butter
glug olive oil
1 guinea fowl, 4 lb/1.8k, dried with paper towels
30 cloves garlic
3 stems rosemary
1 cup/236g white wine
3 stems rosemary leaves, chopped fine
sea salt and fresh black pepper
Now, Delia’s recipe calls for a pastry rim to your pot, but I found that her suggestion of foil to replace it worked just fine at keeping the bird juicy.
In a heavy, deep pot with a close-fitting lid, simply melt the butter and oil together and brown the bird on all sides, turning over with tongs. Remove the fowl to a plate and place the garlic cloves (unpeeled) and rosemary stems in the pot. Place the fowl on top of them, pour over the white wine and sprinkle over the chopped rosemary. Season, then place a double sheet of foil over the pot and clamp the lid down tightly. Roast at 400F/200C for an hour, then remove the lid and roast for a further 10 minutes. Let rest for a further 10 minutes before carving.
While the bird is resting, pour the garlicky juices (leaving the garlic itself behind in the pot) into a frying pan and sprinkle with about a tablespoon of flour and a teaspoon or so of Madeira or Marsala wine, and a tablespoon of cream. Whisk over a low heat, for the gravy of a lifetime. Carve the bird.
Serve with the garlic cloves, which can be squished with a fork to release their warm, creamy, soft insides.