CookEat Recipe
Spit-Roasted Guinea Fowl
Guinea fowl larded at the breast, roasted first in a buttered wrapper and finished uncovered with olive oil.
Method
Steps
Step 1
Gather the ingredients: 1 professionally dressed farmed food-grade guinea fowl, about 1.2 kg, without head, neck, feet or internal organs; 40 g butter: 25 g for the cavity and 15 g for the wrapper; 50 g plain cured pork fatback, cut into thin larding strips; 1 tablespoon olive oil; Salt; Food-contact grill foil rated for the roasting temperature and suitable for the rotisserie.
Step 2
Keep the dressed bird refrigerated at 4°C or colder until cooking and do not rinse it. Mix the 25 g cavity butter with a little salt and place it inside. Insert the slender cured-fatback strips into the breast with a larding needle. Tuck the wings, tie compactly with food-safe kitchen string and balance the bird on the rotisserie.
Step 3
Preheat for indirect rotisserie cooking at about 180°C with a drip pan below. Spread the food-contact side of the suitable foil with the remaining 15 g cold butter, sprinkle lightly with salt and wrap the bird. This replaces the historical paper wrapper; keep clear of flames and moving parts and follow the foil and appliance instructions.
Step 4
Roast for about 1¼–1¾ hours overall. After roughly two-thirds of the estimated cooking time, remove the foil carefully and continue cooking without interruption. Brush with the olive oil and add a little salt only if needed while the skin colours. Check at least 82°C in the thickest breast and thigh away from bone; extend the time if necessary. Rest for about ten minutes, remove every tie and carve, serving with a little of its buttery juices.
Step 5
For a young turkey of about 2 kg, use about 65 g butter, divided into 40 g for the cavity and 25 g for the wrapper, 80 g larding fatback and 2 tablespoons oil, with salt to taste. Follow the same preparation and wrapper method, allowing about 2–2½ hours roasting at 180°C and checking at least 82°C in the thickest breast and thigh. Unwrap after roughly two-thirds of the time, finish with oil, rest and remove all ties before carving. This larger version serves about six and takes longer than the main recipe.
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