Molasses-Brined Roasted Guinea Fowl
Molasses-Brined Roasted Guinea Fowl
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  • 12 cups (3 litres) cold water
  • 1/3 cup (75 ml) salt
  • 1/3 cup (75 ml) brown sugar
  • 1/3 cup (75 ml) molasses
  • 2 teaspoons (10 ml) black peppercorns, crushed
  • 2 guinea fowl, about 3 lbs (1.4 kg) each
  • 2 tablespoons (30 ml) butter, softened
  • 1 1/2 cups (375 ml) chicken broth
  • Preparation
  • In a large saucepan, bring 500 ml (2 cups) of water to a boil with the salt, brown sugar, and molasses. Stir. Add the remaining water and the pepper. Add the guinea fowl in the brine and refrigerate for 6 hours in the refrigerator.
  • With the rack in the middle position, preheat the oven to 200 °C (400 °F).
  • Remove the guinea fowl from the brine and dry thoroughly with paper towels.
  • Place the guinea fowl, breast side up, side by side in a baking dish. Brush with the butter. Pour the broth in the baking dish. Bake for about 1 hour and 15 minutes or until a meat thermometer inserted into the thigh, without touching bone, reads 82 °C (180 °F). Add broth, as and if needed, so there’s always about 250 ml (1 cup) at the bottom of the baking dish.
  • Serve the guinea fowl with its cooking juices and Mashed Sweet Potatoes and Roasted Brussels Sprouts with Pancetta and Hazelnuts.
  • Description
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