Guinea fowl no. 4 confit at low temperature

This is a way to conserve and hence enjoy the bird a little bit later. 

Guinea fowl confit at low temperature

 

1. Carve breasts, thighs and wings off the bird, season with salt and white pepper for a day. 

2. Place bay leaves at the bottom of baking tray, lay the meat on top, fill with rendered chicken fat or olive oil, bake at 65˚C until the middle of the leg reached temperature. 

Guinea fowl confit at low temperature

3. Pack the meat tightly in conserving jars, fill with oil and bake at 65˚C for 2 hours.

I keep the jars in the fridge and plan to eat them soon.