How to cook guinea fowl so that it is soft and tasty? How to cook guinea fowl: secrets of chefs What to cook with guinea fowl in a multicooker

I use it to prepare guinea fowl grass. The meat of this poultry tastes like a middle ground between pheasant and chicken meat, but is richer in tenderness. Ptah is very popular in rich regions, and in our country it grows both at home and among farming states. You can cook a lot of herbs from guinea fowl (soups, kovbasi, baked and boiled meat, etc.). Today I’m trying out a recipe for guinea fowl baked in the oven. The meat comes out tender and juicy. Try it!

warehouses

To cook guinea fowl in the oven you need:
guinea fowl – 1 carcass (weight 1.5-2 kg);
For marinating:
thyme (can be replaced with crepe, parsley, tarragon) – 5 spoons;
greens for young chasnik – 5 gilochok (for bazhannyam);
clock - 2 heads;
lemon – 0.5 pcs.;
black peppercorns – 1 tsp;
salt for relish.
For baking:
Oliya - 100 ml.

Stage of preparation

To extract a fragrant bouquet of spices, I picked lemon, stems of young chasnik, chasnik, thyme and a sum of peppercorns.

Cover the lemon with dill and cut into rings. Cut the skin head of the clock all at once, preserving the integrity of the teeth (as in the photo). Cut the stems of the young chasnik into 2-3 pieces. Grind the black pepper into peas (not too small), using a mortar or grinder. Pour the guinea fowl pieces with lemon juice, squeezed from lemon slices. Before the meat, add the halves of the heads to the chasnik, greens of the young chasnik, black chalk pepper, thyme, salt, lemon slices (the kind we have seen), mix and marinate in the refrigerator for a year.

Pour raspberry oil into the bottom of the bowl, place guinea fowl shanks together with herbs, chalk and lemons, cover with a lid and place in the oven, heat up to 170-180 degrees, for 2-2.5 years, periodically pouring juice over the meat, what have you seen? . During the cooking time, lie on the side of the bird's eye (when the meat is ready, when cut with a knife, a clear juice will appear).

Guinea fowl, baked in the oven according to this recipe, comes out appetizing and very tasty.

Geese, turkeys, quails and pheasants have long ceased to be a wonder. People have already learned to prepare them and have now ennobled the sophisticated recipes with their own ingenuity. Much less known and familiar is the guinea fowl - whose bird is not so well-developed, and sometimes not known to the wider population. The time has come to fill the gaps in our culinary lighting!

Zagalnye Vidomosti

Honestly speaking, this bird is not a completely domesticated game. It’s not for nothing that those who breed them are afraid of flying, and are easily accustomed to rushing to the designated place, and not catching eggs with dark coats. Apparently, the guinea fowl meat is a little dry - like pheasant. Therefore, most recipes recommend processing them in portions and then cooking. However, you can bake the whole carcass. Just before you cook the guinea fowl, you want to soak it in hot water first. Another option: for a long time, 2-3 years, simmer the bird in your sleeve, and then brush it until it’s done. In case of any emergency, the carcass will be placed in a rough place with its back burnt.

Cisarka with garnish

This is one of the ways to bake a bird in the oven, and it also looks like you need some vegetables as an addition. For the game you will need a large one, less than a kilogram per person, a guinea fowl. The recipe is to transfer the trimmed carcass to a sheet coated with top butter, add the broth to it, and place it in the oven. When the birds are ready, add a diced loin (150 grams), quarters of 4 apples, sliced ​​biscuits or other fresh mushrooms (500 g) and half-cooked potatoes - a little more pіvkіlogram. Plus, add a glass of red wine and sprinkle the carcass with spices, salt and cucumber. Once the bird is thoroughly moistened, it is cut into portions, placed together with the vegetables on plates, and the sauce is processed and poured into a gravy boat.

Stewing birds

For this herb you need pickled guinea fowl. Recipe for preparing the marinade: mix two cloves of tea, a teaspoon of ginger and paprika, pepper and salt, and rub the carcass cut into pieces with these spices. Place the mixture in a container that is covered and place in the refrigerator overnight. The juice, as seen, is poured into a cup, and the meat is dried, brushed until crispy, transferred to a saucepan, and the cibulin is chopped in a frying pan until soft. PIDZHARA ELLAYS TO PTAHA, TUDIA GOVE OF GREET TSYBULA, Three Poznubavaleni Shkirki I narizani with cubes of Pomіdor, Chili (Tsilkom, Yakshcho do not want a Gostroy - Yakshcho love Gostra), Lavrushka і Zlitiy at the cup of marinade. Under the roof of the bird there are forty birds extinguishing; The vegetables that appear as ingredients can be whisked together, and if required, add some to the broth. Chili and laurel are infused with the finished herb, and it itself is sprinkled with parsley.

Rizdvyana guinea fowl

We all want to sacredly put something on the table that is both savory and merciless! Let the guinea fowl decorate the table this time. The recipe for preparing the soup is simple, but the bite pays off with incredible relish. All other ingredients are not a problem, but look for them later - they are not sold in supermarkets.

The whole carcass is rubbed with salt and put aside for the time of slaughter. Chestnuts (700 grams) are crushed, cross-cut, boiled for five hulls and doused with boiled water - for easy removal of the skins. A kilogram of unpeeled watermelon is cut into medium bowls, sprinkled with lemon, sprinkled with zucchini - and in the oven for a year. The guinea fowl leaves are topped with rosemary and tangerines cut into quarters. The carcass is placed on a sheet of browned watermelon slices, topped with halves of a few more tangerines, the whole composition is sprinkled with spices, covered with foil and set aside for another year. While it waits, the glaze is cooking: add three tangerines with two large spoons of honey, add salt and boil the little bits. In a frying pan, coat the chestnuts and sesame seeds with a small amount of lemon juice and a few spoons of zucchini, as much as you think is needed. The guinea fowl and watermelon bowls are coated with glaze, the chestnuts and sesame are added to the topping - and return to the oven for another year. There have never been such sweethearts before!

Fragrant guinea fowl

Let's continue preparing guinea fowl herbs! The recipes allow you to create culinary masterpieces with it. For example, take a carcass, wash it, dry it and stuff it with orange and lemon zest. The cut is pricked with a toothpick, and the birds are carefully rubbed with hot pepper and sill. A sheet of foil is coated with margarine, placed guinea fowl on it, sprinkled with a few sprigs of fresh rosemary, and the sheet is burnt thoroughly. The broth is poured at the table, the birds are wrapped up; It is the country's fault to cover the foil. Cover the dishes with a lid and place them in the oven again. The sprout will need to be turned over several times. Before you go to the table, don’t forget to remove the foil.

Stuffed guinea fowl

One of the best ways to cook guinea fowl is to stuff it with heavy relish. For example, soak a piece of bread in broth and squeeze, mix with | dribno|milko| All warehouses are mixed and placed in the stalk behind the grated guinea fowl pepper. The opening is sewn or seamed, shredded pellets are placed on the breast (200 g for the juiciness of one part of the carcass), the birds are tied with a dry thread and placed in the oven for the next year. Occasionally pour the juice over it until it boils.

Cooked in Italian

Guinea fowl, which is very easy to prepare, the recipe does not require any complicated steps or rare ingredients. You will need the poultry, a bottle of red wine, pomegranate, cibulin and spices. The carcass is cut by hand and coated in olive oil immediately with trimmed sirloin. One twist - thoroughly peel the pomegranate seeds. The stench reaches the guinea fowl and is filled with wine. Strava is seasoned with a teaspoon of paprika and salted until it tastes good. It's a great day - and Italian herbs are on your table. The guinea fowl is so tasty, the recipe recommends serving it with rice and pasta.

"Sleeve" baked

Foil and sleeve are our best friends when the birds are cooking! This includes guinea fowl: recipes for cooking in the oven primarily aim for softness and juiciness, but can only be guaranteed by the sleeve. The carcass is first rubbed with pepper and sill, and then smeared with orange juice mixed with a couple of crushed chalices and two spoons of olive oil. Ptah is carefully inserted into the sleeve, and the filling hangs out there, as if it was lost. If you want the guinea fowl to soak up all the aromas, you can leave it in the sleeve for a year in the refrigerator. However, there is no special need for him - to get drunk in the spirit. The edge of the sleeve is tied, and the guinea fowl is aged again. Then the wine opens, the birds are watered with its juice - and there’s still some freshness to be had. How bachimo, it’s not a simple recipe for guinea fowl in the oven – but what a result! Before speaking, for the eggplant, you can add fresh herbs to the sleeve: mint, parsley, rosemary - and a cinnamon stick. Then your poultry will be not only juicy and tasty, but also fragrant.

Guinea fowl is a rare guest on our tables. And darma, even the meat of this bird is incredibly brown and even more delicious. Behind its savory berries, it resembles pheasant and chicken, only richer than that. Before speaking, in the tsarca there is more white meat, less chicken, by 10%. I'll figure out how to cook guinea fowl.

Tender guinea fowl meat in wine

How can I prepare and savor the guinea fowl? Perhaps the best option is not to blame. The meat comes out tender and very juicy. And the appropriate aroma will immediately spread to all your household members at the same table.

Stock:

• guinea fowl carcass;
• 1 liter of red wine;
• 2 pcs. tsibuli;
• 2-3 scoops of bacon;
• dried herbs;
• greenery;
• 1 tbsp. l. millet beard;
• salt;
• 150 g pecheritsa;
• chalked pepper.

Note! The guinea fowl respects the relatives of the pheasant and chicken. As a rule, the meat of birds survives for five months.

Preparation:

Respect! What can you earn from guinea fowl? The meat of this bird is stewed, greased and baked, and also steamed. In principle, you can prepare the same herbs from guinea fowl as from chicken and kachka.

And now I’ll figure out how to cook guinea fowl in the oven. The secret of this herb is that we soak the guinea fowl in a honey-salt mixture. For smut - follow the proportions indicated in the recipe for your preparation so that the meat is not over-salted. You need to start preparing the herbs in the evening, as the remaining birds are forced to endure the crime for at least eight years.

Stock:

• guinea fowl carcass;
• 3 tbsp. l. refined vegetable oil;
• chalked white pepper;
• 2 tbsp. l. oli of softened vershkova;
• 0.6 kg potatoes.

Warehouse for honey and salt production:

• 1 tbsp. l. honey;
• 20 g kitchen salt;
• 2 laurel leaves;
• 1 tsp. yalivtsyu;
• 1 spoon of rosemary;
• 2 pcs. dried mushrooms.

Respect! The quantity of ingredients for honey-salt rosemary is indicated per 1 liter of filtered water!

Preparation:

How to cook guinea fowl so that it has meat and flavor? There is nothing simple: bake the bird in your sleeve. And to add luscious citrus notes, prepare a sauce with fresh orange juice.

Stock:

• guinea fowl carcass;
• 2 oranges;
• 2-3 clock teeth;
• 2 tbsp. l. blend of spices;
• salt;
• 2-3 tbsp. l. Olive olives.

Please! With spices, mix black and hot peppers, paprika, basil, saffron and kmin.

Preparation:

1. We prepare the guinea fowl carcass: wash and dry.
2. Chasnik's teeth can be cleaned and treated using a press. Add the chasnikova mass to a bowl.
3. The juice is squeezed out of the oranges and mixed with a clock.
4. Add olive oil and stir the marinade until smooth.
5. The blend of spices is added from the sill and mixed.
6. We rub the trimmed crazy guinea fowl carcass.
7. Then coat it with marinade.
8. We put the bird in our sleeve and pour out the sauce that is left over.
9. Place the guinea fowl in the refrigerator for a year to marinate.
10. We bake the bird at a temperature of 180 degrees for a year.
11. Then we carefully cut the sleeve. We put the guinea fowl in the oven until it turns rosy. Through the skin of five quills we pour their juice, as can be seen.
12. We serve guinea fowl with fresh vegetables.

Try stewing guinea fowl with apples. Poultry meat comes out so tender that it literally melts in your mouth!

Stock:

• guinea fowl carcass;
• 2 apples;
• 2-3 tbsp. l. olive oil;
• salt;
• chalked pepper;
• cinnamon;
• 1-2 tbsp. l. sour cream;
• 50 ml cider;
• 2-3 hour teeth;
• greenery;
• 20 g of olive oil.

Preparation:

1. We wash the apples and cut off the skin. Shred the apple using scraps.
2. Melt the butter in a deep frying pan or kazan and place the apple slices in a new bowl.
3. Lightly lubricate them, stirring.
4. The poultry carcass is washed, dried and cut into portions.
5. Salt the guinea fowl and rub with pepper.
6. Place the meat in a frying pan and brush it on all sides until golden brown.
7. Meanwhile, mix up the sauce. Sour cream is mixed with cider. You can substitute natural yogurt instead of sour cream.
8. Add salt, cinnamon and chalk pepper, stir.
9. Pour the sauce into the meat and apples and cook when it comes to a boil.
10. Then we set the burner to the minimum level and cover the pan with a lid.
11. Simmer the guinea fowl until done. Don't forget to stir the meat during the process!
12. A few minutes before the cooking process is completed, add a bunch of fresh greens and 2-3 cloves to the frying pan.

REMEMBER TODAY
before preparing guinea fowl:

Shchob guinea fowl meatbulo m'yakshim, yogosoak the trace with water and lemon juice (or lemonacid) for a long time, ale and for a few years, it will be kinder. The meat will become lighter and softer.

- in front of a speckled carcass, etc. To avoid soaking the carcass, it is better to boil it in broth. Paws and giblets OBOV'YAZKOVO IN THE PAN! Axis YOU I ARE READY FIRST Strava. Spectacular, subtly fragrant relish - taste the broth thoroughlyFrom guinea fowl. VIN IS CAREFUL!

TO TASTE THE REAL FLAVOR OF GAME, let the meat ripen by leaving it in the refrigerator for about 4-5 dB at a temperature of +1+2 degrees.

And GOLOVNE! CLASSIC GUINEA FEARK WITH A DARK COLOR OF MEAT, if there are other options, then you will get a taste of either the fastest-growing young or a hybrid!!! KNOW THE PRICE AND ALL THE COMPONENTS OF AN IDEAL HEDGEHOG!


Delicious and smut of brown herbs for you!

With respect,

Guinea fowl with oranges and apples

(SIMPLE HIT)

Ingredients:

1 guinea fowl (approximately 1 kg, cut into pieces); 2 apples; 2 unpeeled oranges; 2 tablespoons honey; 2 gr. cinnamon; 75 gr. rodzinok; 2 tablespoons Calvados (or any dry red wine, ALE TSE possible without it); 1 tablespoon of olive oil, 200 ml of vegetable broth (can be made from cubes, or more preferably from guinea pig meat), 200 g of loxin, 100 g of vershki, 1/2 bunch of green cibul, chalked black pepper, salt.

Cooking method:

Wash the cisarka, dry it, season with salt and pepper. Take the apple, remove the core and cut it into slices. Crush 2 oranges and mix the juice with honey and cinnamon. Pour the guinea fowl with sour cream and leave to marinate for a year.

Mix the raisins with wine, peel off the skins of the oranges, remove any excess pulp, and remove the white pulp. Heat olive oil in a large saucepan or in a frying pan, place the meat there and brush until golden brown. Add marinade, rodzinki and broth. Varity 20th century Add apple and orange pulp. Season and cook for 20 minutes. Boil the lokshina in salted water. Remove the meat from the pan, add it to the edges, and mix. Season the sauce with spices and add the meat. Finely chop the squab and pat on the meat. Serve with a lokshina.

The cisarka is greased

Ingredients:

Guinea fowl with truffles

Ingredients:

1 guinea fowl (about 1 kg); 1 tsp. pate salt; 3 tbsp. l. roslin oil; 250 g pork; 250 g bacon; 2 pcs. Shallot-tsibouli; 1 clove chasnik; 1 tbsp. l. top oil; 1 glass of cognac (20 g); 1/4 l meat broth; chopped pick of 1/2 lemon and 1/2 orange; a pinch of white pepper; 6 branched berries yalivtsyu; 120 g boiled shank, cut into cubes; 50 g truffles, diced; 300 g pork lard; 1 bunch of aromatic herbs.

Cooking method:

In a guinea fowl, we cut the breast and remove the brushes from the lower leg. Rub the breasts and legs with pate sauerkraut and fry on both sides with vegetable oil. Put the guinea fowl meat together with pork and bacon back through a meat grinder with vegetable grits. Afterwards, rub the meat through a sieve. Cut the shallot into cubes, peel and drain the bowl. Lubricate the shallots with top-heavy oil, add cognac and meat broth and boil. Add a chasnik, lemon and orange peel and aromatic herbs. Cook everything at once until thickened and cool. After this, mix the sauce with chopped shredded ribs, truffles and minced meat. In a steaming bowl, put the bacon in a bowl and add a third of the meat. Place the breast and legs of a guinea fowl on it and cover it with a rack of ground meat. On top we put a plate of bacon and a bunch of herbs with yalevtsev berries. Cover the dishes with a lid and put them in a water bath for 50 degrees in the oven at a temperature of 80 degrees.

Cisarka, greased with Snagov's recipe

Ingredients:

Great guinea fowl (1.5 kg); smoked loin – 150 g; pecheritsy or forest mushrooms – 500 g; new potato - 600 g; 4 apples; red wine – 1/2 bottle; vershkova butter - 150 g; meat broth - 0.5 l; salt; tsukor and pepper for relish.

Cooking method:

Season the cut guinea fowl with salt and pepper, place on a sheet of topped butter and brush in the oven, adding meat broth or water to the sheet. When the meat is half ready, place a loin cut into cubes and scalded in dill (a length of 5 pieces) on the deco with the meat, peeled and cut into 4 pieces of apple, half-cooked peeled potatoes, pour in the wine and sprinkle with the pulp. Brush the guinea fowl in the oven until done. Peel and thoroughly simmer the mushrooms with olive oil, salt and pepper. Cut the ready guinea fowl into portions, place on a dish and garnish with apples, potatoes and mushrooms. Fry the guinea fowl stew sauce and serve in a gravy boat.

Cissarka with sochevitsa puree

Ingredients:

4 guinea fowl (800 g each); 1 cibulin; 1 clove chasnik; 50 g bacon; 5 tbsp. olia; 300 g red sochevitsa; 250 ml of red wine and water; 100 g fresh tops; 1 bay leaf; 3 cooked yalewberries; 4 thin slices of fatty bacon; 1 bunch of fresh basil; 1 egg; 1 tsp each salt and freshly ground black pepper.

Cooking method:

Peel the tsibul and chasnik, cut into small cubes with lard and coat in 2 tbsp. olii. Add sochevitsa, 125 ml of red wine, water, tops and bay leaves. Cook everything until soft on low heat under the lid for 10 pieces. Wash the guinea fowl, pat dry, salt, pepper and grate with yalewberries. Place 1 bowl of bacon onto the skin of the bird and press into shape. Heat the oven to 220°. Coat the guinea fowl in the oil that is left over and then fry 20 quilins in the oven. Add red wine that is left over and prepare another 30 hvilins. After 20 minutes, remove the bacon fat. Take the bay leaf and make a puree from the sochetica. Finely chop the basil egg, add|add| in the puree, season the puree with salt| and pepper. Serve with guinea fowl

Guinea fowl in red sauce

Ingredients:

350 g of stewed guinea fowl (1 piece), 3 g of top oil|mastila|, salt|, 150 g of boiled vegetables. For the sauce: 1 small cibulin, concentrated broth, 4 g tarragon, 6 g olive, 1 tbsp. l. Boroshna

Cooking method:

Boil the guinea fowl and divide into portions. For the sauce, fry in olive oil until brown, add cibul, which is sauteed, dilute with concentrated broth, add finely chopped tarragon. When serving, pour the sauce over the meat, spread the boiled vegetables, and garnish with some plain rice.

The guinea pig has been farmed

Ingredients:

Boiled guinea fowl meat, 60 g of fresh tomatoes, 60 g of fresh unpeeled cucumbers, salad greens, pickled vegetables. For the sauce: mayonnaise, tomato puree, gherkins.

Cooking method:

Divide the guinea fowl meat into chilled, boiled portions. Lay out the vegetables - fresh and marinated. Pour the sauce over the meat. For the sauce, mix mayonnaise and tomato puree, add finely chopped gherkins.

Guinea fowl stewed

Ingredients:

(4 servings)
2 tbsp. spoons of olive oil; 1 guinea fowl; cut into 4 parts; 1 finely chopped cibulin; 1 grated clove chasnik; 400 g peeled canned tomatoes; 1 tablespoon finely chopped green oregano; salt; pepper; 450 g small okra (woman's fingers); black olives cut into pieces.

Cooking method:

Heat up the oil in a frying pan. Place the guinea fowl scraps. Lubricate on both sides until softened. Transfer to a plate. Place the tsibul and chasnik on a frying pan and simmer until softened. Transfer to a saucepan from a frying pan, add tomatoes, oregano, 1.5 bottles of water, salt, pepper. Bring to a boil, add guinea fowl, cover with a lid and 40 minutes| simmer over low heat.

Trim the okra stalks. Place in a saucepan of cold water. Carefully rinse and irritate the water. Rinse until the water runs clear. Place the okra on the guinea fowl and simmer for another 30 minutes|minutes| until the release. Serve garnished with olives.

Guinea fowl fricas

Ingredients:

(4 servings)
2 cloves chasnik, detailed; 1 teaspoon paprika; 1 teaspoon ground ginger; salt and fresh black pepper; 2 guinea fowl, cut into halves; 2 tablespoons of olive oil; 1 large cibulin, coarsely chopped; 8 green cibulins; 3 tomatoes, peeled and sliced; 1 Scotch Bonnet chili; 1 fresh bay leaf; chicken broth; If necessary, chopped fresh parsley for decoration.

Cooking method:

In a bowl, mix chasnik, paprika, ginger, salt and pepper. I will drain what has come out, grate the guinea fowl, place in a dish, cover with a lid and place in the refrigerator overnight. Pour over the juice that is finished, and blot the guinea fowl pieces with a paper towel. Heat the oil in a large frying pan with a heavy bottom and coat the sides of the guinea fowl until golden brown. Transfer to a saucepan to simmer. Place the chicken in the pan and cook for 10 minutes|minutes| until soft.
Transfer the coated cibul into a saucepan with guinea fowl, and put in the green cibul, tomatoes, chili, bay leaf and any remaining marinade. Cover with a lid and simmer over medium heat for 30-40 minutes until the guinea fowl is ready. If necessary, add a little chicken broth, but remember that the prepared herb does not contain a large amount of radish. Before serving, remove the bay leaf and chili and sprinkle with fresh parsley.

Grouse in Regin style (Tisarka is good)

Ingredients:

Teteriv; 250g lokshini; 200g mushrooms; 200g shank; 80g siru; 150g top oil; 400g Brussels sprouts; cibulin; 2 parsley roots; 30g chronicle; 1 tbsp. Boroshna spoon; 150 ml sour cream; 2 tbsp. spoons of otstu; 2 tbsp. spoons tsukru; 1/2 teaspoon salt and peppercorns, as much as you like.

Cooking method:

Rinse freshly-cut grouse (guinea fowl) for 2-3 days in the cold, then clean the carcass and rub it in the middle with a kitchen servette soaked in diluted octam. For guinea fowl, we soak the carcass in salted water for harvest. Place the carcass in a saucepan, cover with cold water, add salt, add peas and parsley and simmer over low heat, removing the foam if necessary.

When the carcass is ready to wilt, boil the broth to 1.5 liters, strain, let it boil and add|add| mixed with top butter|mastil| (50 g) well, stir well and boil 30 quilins, then add|add| sour cream, boil for another 10 minutes|minutes| and strain.

Boil the lokshina with boiling water in salted water, place it on a sieve, rinse with cold water and place the pan with the lokshina and top of oil on the fire until it warms up.

Boil Brussels sprouts in boiling salted water, place on a sieve and lightly simmer with top butter. Peel and purify the mushrooms, cut into pieces and sauté with olive oil.

Cut the carcass into portions, lay on deep grass and garnish with Brussels sprouts, boiled olive with olive oil, thin shredded shreds, mushrooms, sprinkled with grated cheese.

Pour the sauce over the meat, mix the sauce with grated horseradish, honey and cucumber and serve the sauce in a gravy boat.

Bohemian style pheasant

Greased guinea fowl (classic version)

It’s better to take a bigger brother to Tsisarka. PPlace the shredded guinea fowl carcass in a saucepan or basin into which to pour a weak mixture of table otset (alet otset is not the best option for the body, especially a child. I’ll soak it with lemon juice or citric acid). In such a situation, the carcass is guilty of stretching it to make the meat soft. If part of the carcass is not properly sealed, you will need to turn it over several times throughout the day. The carcass is in the roschin, the pyd is in the pyman with a struggle, let the water stable with a retirement (nіki, kril, breast, live in the back) of the spinning of the kitchen (on the wet surfaces of Nagino, with a thin ball of the whole carcass), sweat. You can place a bunch of apples in the empty belly of the bird, cut into pieces (without removing the cores from them) or pickled or fresh plums (or whatever you like, including cereals), and then sew up the cut with threads.

The carcass prepared in this way is placed on the front grill and covered with a deco sheet or rolled (like a sprout carcass, they should be placed on the deck easily so that the smells do not stick together), add about 0.5 bottles of water and place in the oven at low heat(don’t make a face at Kavitsa).

After about 10-15 minutes of skin, carefully turn the carcass over, pour over the wet juice that accumulates on the bottom of the deck, or with a small amount of water, at all times preventing the bird from drying out and thus further burning the bird in the oven: you must lubricate it and extinguish immediately. To cook a young bird, it will take about a year, and an adult guinea fowl will need a year or two or more. Once the carcass begins to brown, you need to turn it over twice more, and do not add any more water. However, the liquid at the bottom of the leaf is liable to dry out (which will cause the birds to brown even more). The ready guinea fowl is immediately cut into portions. As a side dish in the spring and spring, it is good to serve fresh herbs (parsley, crepe, celery), apples, berries. Pour the sauce over the pieces of the carcass until they are baked. In addition, you can prepare okremo sauce from grated apples in a saucepan and serve.

More and more farmers in our country are starting to breed guinea fowl, the carcasses of which can be found on the market and in many supermarkets. The meat is tougher and browner than chicken. Its taste is reminiscent of pheasant and chicken, but they know that it is unique. If you like to savor the taste of new herbs, you should cook guinea fowl. It can be boiled, baked, greased, stewed. The guinea fowl leaves will be native to the river on the Christmas table.

Particularities of preparation

Preparing and cooking guinea fowl does not vary much from working with the chicken, but this process has several specific features:

• Guinea fowl meat has a dark color; it becomes lighter in color as a result of thermal processing. As soon as you taste the bird with light meat in front of the guinea fowl, you will be completely convinced before purchasing.
• Guinea fowl does not taste great because of its fat content and juiciness, which makes it more delicious when it is cooked fresh. Frozen products can be frozen only if they are not frozen without a temperature difference. Try to speed up the process using a microfiber oven, otherwise warm water will not lead to anything good.
• The guinea fowl carcass is stored in the same breed and age. The proven cookery gives superiority to young birds of small breeds, their carcasses weigh between 1 kg and 2 kg.
• Gourmets will harden the fact that if you simmer a guinea fowl carcass for several days at a temperature of 1 to 3 degrees, then the meat will taste like game.
• To ensure that the guinea fowl meat is soft and light, it is recommended to soak it in acidified water or lemon juice before cooking. It is necessary to marinate the bird for at least 2 years, but if it is too hot, then remove it from the marinade overnight.
• Experienced chefs do not recommend adding a lot of herbs and spices when preparing guinea fowl, so as not to clog or spoil the original flavor of the meat.
• The giblets, backbone and other parts that were lost from the guinea fowl carcass after it was cut off cannot be thrown away: you can make a tasty broth from them. The technology for its preparation will be the same as for making chicken broth.
• Guinea fowl meat is tougher than chicken, so you need to cook it a little more. The process of preparing these products is almost identical.

Recipes for guinea fowl herbs are varied, and there is no single algorithm for their preparation. To prevent messes and spoil the results, follow the instructions that accompany your specific recipe.

Guinea chicken, stewed with apples and oranges

• guinea fowl – 1–1.2 kg;
• oranges – 0.3 kg;
• apple – 0.3 kg;
• rodzinki - 75 g;
• melena cinnamon – 2 g;
• honey – 40 ml;
• Calvados – 40 ml (can be replaced with wine);
• olive oil - 40 ml;
• broth (vegetable or cisarka) – 0.2 l;
• salt, black chalk pepper - for relish.

Cooking method:

• Wash the guinea fowl carcass and chop it into pieces. From the rotting of the ridge, cook the broth. To do this, fill them with water, add salt, pepper, bay leaf, chopped carrots and cibulin, bring to a boil and cook for 1.5 years, strain.
• Place any leftover poultry parts in a bowl.
• Peel the apples, remove the skins, and empty the boxes. Cut the apple into slices and place the guinea fowl scraps with them.
• Take the juice from one orange, mix it with salt, pepper, cinnamon and melt it until it becomes honey. Pour the whole crazy guinea fowl. Leave to marinate for 2-3 years (longer is possible).
• In a deep frying pan, heat the butter, place the poultry pieces in it, and brown them over medium heat.
• Add steaming rodzinki, broth, wine. Change the fire, extinguish the guinea fowl 30 hvilin.
• Peel the orange, divide into slices, scoop out the pulp, remove the stems. Place peeled orange slices before other products. Chew the mixture for another 15-20 minutes.

Cooks who have prepared this recipe recommend serving it with loin or spaghetti, or with another side dish.

Guinea fowl, baked with bacon

• guinea fowl – 1.5 kg;
• lard – 0.2 kg;
• oranges – 2 pcs.;
• rosemary – 1 spoon;
• lemon – 1 pc.;

Cooking method:

• After washing, gutting and drying the guinea fowl, cut into portions.
• Grease the baking dish with olive oil and place the poultry scraps in it.
• Add juice from lemon, mix with salle, pepper, olive oil. Cover the guinea fowl's meat with the prepared mixture. Place a sprig of rosemary on top.
• Place the form in the refrigerator overnight or for a couple of years.
• After an hour, cut the bacon into thin slices and cover the poultry pieces with them.
• Pour the orange juice from two fruits over the grass.
• Heat the oven to 190-200 degrees, place the form with guinea fowl in front of it.
• Prepare the dish for 45 hwilin. 15 minutes before cooking, cover with foil to prevent it from burning.

Guinea fowl, prepared according to this recipe, comes out soft, juicy, and aromatic. This is good for the Christmas table.

Guinea fowl at the wine

• guinea fowl – 1.5 kg;
• tsibul - 0.25 kg;
• chervone dry wine – 1 l;
• bacon – 60 g;
• Boroshno – 20 g;
• fresh pecheritsa – 150 g;
• salt, ground pepper, dried herbs, herbs - for relish.

Cooking method:

• Cut the prepared guinea fowl carcass into pieces.
• Husk the cabbage and cut into sauerkrauts.
• Wash the pecheritsa, pat dry with a serving cloth, and cut into plates.
• Sift well.
• Finely chop the bacon.
• Place the bacon in the bottom of a casserole or light-bottomed saucepan. Put on the fire.
• When the fat is melting from the bacon, remove the cracklings and place the bacon in the pan. Lightly brown the yogurt, stir in the beans, and stir.
• Place poultry scraps and a bunch of greens on top. Fill with wine. After bringing the wine to a boil, change the heat and simmer for 30 quilins.
• Remove a bunch of greens, add salt and pepper, add prepared mushrooms and continue to simmer for another 20 minutes.

The guinea fowl prepared according to this recipe is well served with any side dish, or best of all with potatoes.

Whole baked guinea fowl with mushrooms and potatoes

• guinea fowl – 1.5 kg;
• smoked loin – 150 g;
• fresh pecheritsa – 150 g;
• potatoes – 0.5 kg;
• apple – 0.6 kg;
• vershkova butter - 150 g;
• broth – 0.5 l;
• chervone dry wine – 100 ml;
• salt, zukor, pepper - for relish.

Cooking method:

• Pat the guinea fowl, remove it, remove the spinal cord. Salt and pepper the carcass from all sides, pour melted butter over it.
• Spread the carcass out in a baking dish. Pour the broth into the mold. Place the oven at 200 degrees.
• Boil the potatoes until tender, peel and cut into slices.
• Wash and pat dry the mushrooms. Cut large specimens into 4 pieces.
• Core the apples and cut the fruit into slices.
• Cut the loin into 1 cm cubes, place in boiling water, cook 5 chicken pieces, remove with a slotted spoon.
• After baking the guinea fowl, remove the pan from the oven. Place potato, apple, loin, and mushrooms on top of the carcass. Pour over the wine and turn into the oven.
• Chew the gotuvati for 15-30 minutes.

When serving, the guinea fowl must be cut into pieces and served with a side dish of baked potatoes, mushrooms and apples. The sauce in which the poultry is stewed can be strained through cheesecloth and served with milk.

Guinea fowl, stewed with tomatoes

• guinea fowl – 1.5 kg;
• canned tomatoes – 0.4 kg;
• oregano greens - 20 g (with 5 g of dried spice);
• olives without brushes – 0.2 kg;
• tsibulya - 100 g;
• chasnik – 4 cloves;
• water – 0.3 l;
• salt, pepper, olive oil - for relish.

Cooking method:

• Cut the guinea fowl into large pieces, brown them well in olive oil, and transfer to a plate. If you marinate the bird in acidified water beforehand, there will be no harm.
• Cut the chasnik cloves into plates.
• Cut the cabbage from the shellfish into small cubes.
• Coat the tsibul with a chasnik in oil until soft (you need to work on a small fire).
• Peel the tomatoes, puree with a blender, add to the pulp and chasnik. Add oregano and pepper. Pour in water.
• Bring the sauce to a boil, place a piece of guinea fowl next to it, and simmer on low heat under the lid for 40 pieces.
• Cut the olives into halves and whisk until the main ingredients are present. Extinguish another 10-15 khwilin.

Cisarka in the oven with a chapel

• guinea fowl – 1.5 kg;
• clock - 2 heads;
• arrows for chasnik (not obov'yazkovo) – 50 g;
• parsley – 5 spoons;
• lemon – 0.5 pcs.;
• salt, pepper - for relish;
• Oliya - 100 ml.

Cooking method:

• Chop the guinea fowl into pieces, wash it, and blot it with a towel.
• Cut the clock heads randomly (better than the young clock maker).
• Cut the arrows of the watchmaker into pieces of 3-4 divs.
• Cut the lemon into circles.
• Place lemon slices, clock head halves, parsley stems and clock hands before the guinea fowl. Sprinkle with pepper and salt, stir. Leave to marinate for 2-3 years.
• Pour oil into the bottom of the baking dish, place the bird in it along with the ingredients with which it was marinated.
• Place the mold in the oven at 180 degrees. Cook for 1.5-2 years, periodically pouring sauce from the bottom of the pan over the bird.

The guinea fowl for this recipe will come out tender, savory, aromatic. It is unlikely that anyone can be motivated by such frequency.

Guinea fowl is a brown and savory bird. It’s not difficult to cook. Having spent a minimum of zusil, you can take away the vyshukan herb that is good for the Christmas table. This melodious delicacy is appropriate for lovers of game and lovers of healthy food.