Sheilaclapkin's Blog;

It depends on where in this world you live how easily or difficult it is to find Guinea Fowl to cook for your dinner. In our case finding it in Los Angeles took some research, but here he/she is and the last one in the case at that.

After bringing our bounty home we washed our bird, then dressed the bottom of the pan with onions, apples and a little apple juice, topped with a small amount of cinnamon and sugar on the apple onion base. Added to the guinea fowl’s skin 1/3 cup of melted butter or olive oil, add seasoned salt. Never mind, leave the neck head and beak, because that is all part of the allure.  Bake for 1½ hour, but I added time on to our baking because of insecurity.

Everything during the baking of your first Guinea Fowl produces anxiety followed by lots of good smells. You probe your Guniea every once in awhile, you baste it with cooked juices, and you to fuss with several side dishes. The choice on side dishes is yours, certainly there are many and varied ideas.

When your bird looks very ready, out you pull the perfectly browned body, yummy apple onion bottom bake and neck head and crown. This glorious sight is all set aside to rest while you finish your early celebratory glass of wine. Soon it becomes time to carve your Guinea Fowl.

The carving takes a steady hand and well worked out muscles. Guinea takes finesse as well as brawn. Am I trying to say it is a bit tough? Only the carving. The meat is tasty and secure. The flavor is very good, acrtually borders on delicious and the apple onion base is spectacularly lovely, making it all worthwhile in my humble opinion. Save the memorable furcula.

Would we hunt and find Guinea Fowl again. Probably if you asked us to cook it for you we would, but not for an everyday meal. There is a place to purchase Guinea Fowl called The Pieking Poultry in chinatown on S. Broadway Street, Los Angeles California. Google it. Call ahead.