Guinea fowl no. 2 - spit-roast

The taste of roasting is better than steaming, the crispy brown skin is delicious, the meat, both breasts and thighs are wonderfully juicy.

 

spit-roast guinea fowl

1. Hold the head of the bird and pour boiling water on skin.

2. Dry the bird, rub salt (just enough to season it) on the outside, and under the skin on the breast meat directly. Place on a rack in the fridge to dry for half a day.

3. Prepare a mixture of equal quantity of honey and cider vinegar, brush all over the bird. Dry in the fridge uncover for at least half day or longer, the drier the skin the more crispy it will be after roasting.

spit-roast guinea fowl

4. Brush the mixture on the skin again before spit-roasting (or baking in the oven), check temperature of the middle of the upper thigh, when reaching 76˚C, it is just cooked, the meat will be juicy.