Free Range French Guinea Fowl | ±1.4kg

Regular price: £34.00
Regular price: ~~£34.00~~
Sale price: £34.00

Tax included.

2 to 4 Serve

France Origin

Cereals Feed

Description

Maison Garat raise their guinea fowl in the south-west of France, across small farms in the Basque Country, Béarn and the Landes, three regions long associated with the country's finest poultry traditions. The birds are reared for a minimum of 100 days, well beyond the industry standard, and fed a GMO-free cereal-based diet. The same family-run approach, attention to welfare, and slow rearing that defines their celebrated yellow chicken, also available on Meat Me At Home.

The longer rearing period and natural feed develop what intensive farming cannot: firm, well-textured flesh with a pronounced, genuinely gamey flavour, closer to wild bird than to chicken. Guinea fowl sits beautifully between the two, offering more character than poultry without the strong edge of true game.

Cooking Instructions

Free Range French Guinea Fowl - Roast

±1.4kg. Serves 2 to 4. Defrost 24 hours. Around an hour in the oven.

1. Defrost
Move the pack from freezer to fridge. Leave it in its packaging, on a tray. Allow 24 hours, right through to the cavity. Cook within 48 hours of defrosting. Do not refreeze.

2. Treat it as leaner than chicken
Guinea fowl has a deeper, gamier flavour and noticeably less fat than a chicken. That is its character and also its risk. Everything below is about keeping the breast moist.

3. Butter or bard it
Pat dry and salt the skin. Push softened butter under the breast skin, or lay strips of pancetta or streaky bacon over the breast. Leave it uncovered on a rack in the fridge for a few hours if you can.

4. Start breast down
Out of the fridge 45 minutes before cooking. Roast at 200°C breast side down for the first 20 minutes so the juices run into the breast, then turn it over for a further 30 to 35 minutes.

5. Cook it to 75°C
Probe the thickest part of the thigh, clear of the bone. Like all poultry it is cooked through, never pink. But do not go beyond, because there is little fat here to forgive it.

6. Rest
15 minutes, loosely tented with foil. A lean bird needs the full rest.

7. Carve and serve
Legs first, then the breasts off the crown. Guinea fowl takes autumnal flavours well. Mushrooms, cream, thyme, cider or a little Madeira in the pan juices.

Nutritional Information

Typical values	Per 100g
Energy	—
Fat	—
of which saturated	—
Carbohydrate	—
of which sugars	—
Fibre	—
Protein	—
Salt	—

Storage

Delivered frozen. Keep frozen at -18°C until needed. Use by the date on the pack.
Defrost in the fridge, in its packaging, on a plate. Allow 24 hours. The pack will release liquid as it thaws.
Never defrost at room temperature or in a microwave.
Once defrosted, keep at 0–4°C and cook within 2 days.
Do not refreeze once thawed.

Delivery

SHIPPING RATES (UK mainland only excl. Highlands)

Orders over £85 Express By End of Day (Tues-Sat)	FREE
Orders under £85 Express By End of Day (Tues-Sat)	£8.50
Express by 1PM (Tues-Fri) / by 1PM for Scotland	£11
Express Saturday by 1PM / by 1PM for Scotland	£22

Our delivery service covers all UK mainland addresses and is fully tracked using trusted courier DPD.
We aim to deliver all orders, excluding the Highlands & Islands, via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.

Born in Basque Country

The South-West of France, the Basque Country, Landes, and Béarn, is one of Europe's great food regions. Rolling foothills, Atlantic winds, and a culture that has always taken what it eats seriously. This is the land that gave the world confit, foie gras, and Armagnac. It is no coincidence that France's finest poultry comes from here too.