Pan-roasted breast of guinea fowl served with a rich chicken jus, a delicious dinner party main.
Guinea fowl supreme, roasted and served with a rich chicken jus, is a delicious way to serve this beautiful meat.
I like to cook with guinea fowl and it makes a welcome change to the more familiar chicken supreme. Roasted guinea fowl has a lovely strong meaty, more gamey flavour and is surprisingly easy to cook.
So to mix things up a bit at our Supperclubs so served guinea fowl supreme with a rich chicken jus. It was a delicious dinner party main and our guests all enjoyed it.
What does guinea fowl taste like?
How to describe guinea fowl? I guess I’d place the flavour somewhere between chicken and pheasant. It is certainly gamier than a chicken.
However, it is a lean mean and therefore really important that you don’t over cook it.
How to cook guinea fowl supreme?
Our guinea fowl supreme were ordered from Donald Russell butchers where they came individually portioned and ready to cook.
Start by brush the supreme with a little oil and seasoning the meat with salt and pepper, no other prep is required.
Get a large frying pan really hot and add a tablespoon of sunflower oil. Next add the guinea fowl breast and sauté the supreme for 2-3 minutes on each side.
Now place the supreme skin side up in a roasting dish and finishing them off in the oven. Place in the oven at 180CFan/200C for 12-14 minutes until the guinea fowl breast has reached an internal temperature of 74C.
As with all roasted meat, rest the cooked joints for 10 minutes after coming out of the oven, before serving.
What sauce to have with guinea fowl?
When it comes to cooking a sauce for guinea fowl, I like to serve one of the sauces below, depending on what I fancy eating at the time.
I have included the recipe for a rich chicken jus within this post as that’s my favourite. However, here are some other suggestions which I also enjoy:
- rich chicken jus (see below)
- red wine sauce
- mushroom and Madeira cream sauce
- tarragon cream sauce
How to make a good chicken jus!
Firstly, the base for any good chicken jus or gravy is the base stock! A good jus takes time to prepare and a quality chicken stock is a must. If you don’t have your own chicken stock, then I recommend buying a good quality chicken stock from the supermarket.
I love making stocks, gravy and jus, I find it weirdly relaxing. It’s important to roast the meat and bones as that gets the best flavour into your finished sauce.
Roasting the chicken bones for the base sauce:
I start this chicken jus by roasting chicken leg quarters they have lots of flavour, plenty meat on the bone and are also cost effective. However, you can also add chicken wings, chicken thighs and drumsticks or a whole chicken.
Once there is a good colour on the chicken legs remove from the oven and place the chicken and any cooking juices in a large saucepan. Add a little boiling water to the roasting pan and make sure you get all the roasting juices from the pan.
Adding vegetable and herb flavour:
Now add the vegetables and herbs to the saucepan along with the roasted chicken and set it over a medium heat. Stir until the vegetables have softened a little, the chicken will look well broken down.
Next add your chicken stock to the chicken and vegetables and simmer for at least 2 hours.
Now strain the sauce through a fine sieve lined with muslin. Leave the jus to strain for an hour to ensure that you have all the liquid from the pan.
Finishing the chicken jus:
Once strained leave the stock to sit so that the fat rises and sits on top, making it easy to separate and discard the fat. When you have a clear and clean stock simply place it in a pan and reduce it by two thirds.
When the jus has reduced, add the wine and repeating the reduction process. Having reached the desired consistency for the jus it’s then simply a case of finishing off.
I like to add some apple jelly to a chicken jus as well as a nob of butter for richness. However, only season the chicken jus at this point, as any earlier will result in an overly salty sauce.
What to serve with Guinea Fowl?
I like to serve guinea fowl with this rich chicken jus and sides of potato and vegetables, here are some suggestions:
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Additional recipe suggestions:
If you enjoyed this recipe then why not try some of our other recipes:
- Chorizo Bean Stew with Roast Chicken
- Pan-fried Chicken with Bacon & Beans
- Sirloin Steak with Mushroom & Madeira Sauce
- Slow Roast Pork Belly with Crispy Crackling
- Pork Fillet Wrapped in Bacon with Sage
- Roast Leg of Pork stuffed with Bacon & Cranberries
- Herb Crusted Rack of Lamb
Guinea Fowl supreme with a rich Chicken Jus
- 4 chicken leg quarters
- 1 medium onion (sliced)
- 2 stick celery (chopped)
- 2 medium carrot (sliced)
- 1 leek (sliced)
- 2 cloves garlic (crushed)
- 2 bay leaves
- 1 sprig of thyme
- 1 bunch parsley
- 1 ltr fresh chicken stock
- 250 ml dry white wine
- 1 tsp apple jelly
- salt and pepper
- 10 g butter
Roast Guinea Fowl
- 4 guinea fowl supremes
- 1 tbsp sunflower oil
- salt and pepper
- Place the chicken legs into a large roasting dish and place in the oven at 180CFan for at least an hour to roast. Roast the chicken until there is good colour on the legs and on the skin as this adds great flavour to the jus.
- Once there is a good colour on the chicken remove from the oven and place the chicken and any cooking juices in a large saucepan. Add a little boiling water to the roasting pan and make sure you get all the roasting juices from the pan.
- Add the vegetables and herbs to the saucepan along with the chicken and set over a medium heat, stir until the vegetables have softened, the chicken should look well broken down.
- Add the stock to the chicken and vegetables and simmer for at least 2 hours before straining the sauce through a fine sieve lined with muslin. Leave to strain for an hour to ensure that you have all the liquid from the pan.
- At this stage allow the stock to settle and the fat will rise to the top. Remove as much fat from the stock as possible, either by spooning it off or using a special fat separating jug. You want a clean and clear stock to make your jus with.
- Put the stock into a clean sauce pan and over a high heat reduce the stock by two thirds. Add the wine to the jus and heat vigorously until the jus has again reduced by two thirds or until you have the desired consistency. Remember jus is richer than a simple gravy and you don’t need so much.
- Add the apple jelly, butter and season to taste. Do not season with salt before this stage as you don’t want a salty stock. Set the jus aside until ready to serve.
Roast Guinea Fowl
- Brush the guinea fowl supreme with a little sunflower oil and season with salt and pepper.
- Heat up a large non-stick frying pan and place each supreme skin side down in the pan and cook for 2-3 minutes on each side until golden.
- Remove the guinea fowl from the pan and place into a roasting pan. Place in the oven at 180CFan for 12-14 minutes until it has reached an internal temperature of 74C.
- Remove from the oven and leave to rest for 10 minutes before serving with the chicken jus and vegetables of you choice.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •Share on Facebook