The guinea fowl is one of those birds, together with the capon, that are often cooked for Christmas Eve dinner, Christmas lunch or on New Year’s Eve.
The meat of this bird is firm and dark, reminiscent of pheasant more than chicken. When eating it the flavor is more intense than that of chicken and hen. For its meat to be tender, it is good to choose a young bird, no more than five months old. The most common way to cook it is roasted, with a side dish of vegetables, or in clay, as the Langobards did.
Rich in protein and low in fat, its meat is perfect for those who have to follow a low-calorie diet. In the refrigerator the meat can be stored for up to two to three days.
If you don’t know how to bone the guinea fowl follow our advice in this tutorial.
