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Old 07-01-2010, 08:52 PM   #11
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Originally Posted by Barbara L View Post
I'm kind of the same way Breezy! I definitely don't have a problem eating them, but I wouldn't want to have to kill them. I'm probably the only one who thinks Guineas sound cute, but then I like the sound of peacocks too!

Barbara
Personally, I don't mind their calls either (or peacocks), but even with 22 acres, I do have to think of the neighbors, & Guinea Hens are known to be big-time wanderers.
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Old 07-01-2010, 08:57 PM   #12
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Originally Posted by BreezyCooking View Post
Personally, I don't mind their calls either (or peacocks), but even with 22 acres, I do have to think of the neighbors, & Guinea Hens are known to be big-time wanderers.
Definitely! I enjoy our visits from the neighbors' Guineas, but not everyone would.

Barbara
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Old 07-02-2010, 12:10 PM   #13
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It's here! It's here! Lol! FedEx just dropped it off in its little styrofoam cooler full of ice packs. Small - like a chicken fryer - around 2-1/2 or 3 pounds. I'll take pics later when I'm setting it up for cooking.

I'm thinking that, using the recipe I posted earlier, I'll truss it & cook it on a flat rack in my oval roaster. Will let it brown first, then put the cover on to allow some moist heat to take over till it's done, basting every 10 minutes with the delicious garlicy-herby basting mixture. Am thinking last part of cooking time I'll throw some cut baby farmers market red potatoes & carrots into the pan to help soak up some of those gorgeous pan juices, & aside from them, will serve up some lightly cooked & buttered haricot verts green beans.

Hope I don't "fowl" it up (ha!ha!)!
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Old 07-02-2010, 02:11 PM   #14
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Sounds perfect!
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Old 07-03-2010, 08:41 AM   #15
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We had some as a kid when I grew up along with the chickens and turkeys. Though we never ate any of them. We only ate the chickens and turkeys. Don't know why we did not eat them. I guess because they were harder to catch. Looking forward to hearing how your recipe turned out.
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Old 07-03-2010, 09:46 AM   #16
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Well, bumped my Guinea Hen extravaganza from last night to tonight.

Just as I was getting ready to start prepping everything yesterday, heard from hubby that he wasn't exactly sure when he'd be getting home from work what with holiday traffic & everything. So, since Guinea Hen is such a lean bird & I've never cooked it before, didn't want to end up either with it having to sit around drying out waiting on him, or with us ending up eating it at midnight.

So it's now on the menu for this evening. Stay tuned!
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Old 07-04-2010, 09:15 AM   #17
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Everything turned out. . . . FABULOUS!! I was SO pleased, since I'm always nervous when I cook something for the very first time. The garlic/fresh herbs/lemon juice/wine basting marinade really did it's stuff, & the bird (air-chilled fresh - had never been frozen) was crispy-skinned moist & juicy with zero fat. Amazing stuff.

The bird weighed between 3 & 3-1/2 pounds, & felt heavy for it's size. The build is almost knife narrow as you'll notice in the pics. And because it's VERY lean & has almost no fat under the skin, it looked almost bluish because you can see the meat right through most of the skin. Mostly white meat, with dark relegated to the legs like a chicken. But that's where the resemblance stops.

Flavor was EXCELLENT, but difficult to describe. Husband said the closest he could get would be "robust chicken", but also agreed with me that in a blind taste test, no one would guess it was chicken. Quite un-chicken-like. All I can say is Guinea Fowl tastes like, well, Guinea Fowl - lol!! I definitely recommend that you try it if you ever get the chance.

Here it is buck naked & trussed up, before being slathered in lots of extra-virgin olive oil:




And here it is an hour & 20 minutes later, basting every 10 minutes for the last 40 minutes, surrounded by halved tiny baby red potatoes, & baby colored (orange, yellow, red, purple) carrots:




In addition to the roasted root veggies, served plain buttered French haricot vert green beans. AND, since I quartered it, have 2 quarters left to enjoy for another meal this week!!
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Old 07-04-2010, 09:22 AM   #18
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Looks great!
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