Roasted Guinea Fowl Stuffed with Chestnuts and Pomegranate Sauce
Category: Main Dishes
Serves: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Guinea fowl | 1 (approximately 1.8 kg) |
| Chestnuts | 540g |
| Sausage | 300g |
| Pancetta | 200g |
| Pomegranates | 2 |
| Sugar | 30g |
| Salt | To taste |
| Black pepper | To taste |
| Rosemary | 2g |
| White wine | 100g |
Instructions
Step 1: Preparing the Chestnuts
Begin by preparing the chestnuts for the stuffing. First, bring a large pot of water to a boil and add the chestnuts. Cover the pot with a lid and let the chestnuts simmer for about 20 minutes, allowing them to soften. This step will make the outer shell easier to peel. Once the chestnuts are cool enough to handle, peel off the outer skin and discard it. You should aim for about 400g of peeled chestnuts. Next, chop the chestnuts into small pieces using a knife or pulse them in a food processor.
Step 2: Preparing the Sausage and Pancetta
Remove the casing from the sausage by slicing along the middle and gently pulling the casing off. Then, crumble the sausage into small pieces. Do the same with the pancetta, chopping it into small bits. In a large mixing bowl, combine the crumbled sausage, chopped pancetta, and chestnuts.
Step 3: Adding Rosemary and Seasoning
Finely chop the rosemary leaves and add them to the mixture. Season the stuffing with salt and pepper to taste. Using your hands, mix all the ingredients together until well combined. Set the stuffing aside while you prepare the guinea fowl.
Step 4: Preparing the Guinea Fowl
To begin preparing the guinea fowl, carefully flame the bird to remove any remaining feathers. This can be done using a kitchen torch or by briefly holding it over the flame of a gas stove. Once the feathers are removed, rinse the guinea fowl under cold running water. Pat it dry with paper towels, then season the inside of the bird with salt and black pepper.
Step 5: Stuffing the Guinea Fowl
Fill the cavity of the guinea fowl with the chestnut and sausage mixture, pressing it down gently to pack it in. Once stuffed, use a large needle and kitchen twine to sew the opening of the bird shut, securing the filling inside. Tie the ends tightly to keep the stuffing intact during cooking.
Step 6: Trussing the Guinea Fowl
Next, truss the guinea fowl like you would a roast. Use kitchen twine to tie the legs together, ensuring that the bird holds its shape during roasting. You may also want to tie the wings to the body to prevent them from overcooking.
Step 7: Roasting the Guinea Fowl
Place the stuffed and trussed guinea fowl into a heavy-bottomed pot or cast-iron Dutch oven. Do not add any oil or butter, as the bird will release its own fat during cooking. Pour the white wine over the bird, allowing it to coat the bottom of the pot. Cover the pot with a lid and transfer it to a preheated oven at 180°C (350°F). Roast the guinea fowl for 90 minutes, basting it with its own juices every 30 minutes. This will ensure the bird stays moist and flavorful.
Step 8: Making the Pomegranate Sauce
While the guinea fowl is roasting, prepare the pomegranate sauce. Start by cutting the pomegranates in half and carefully removing the seeds. You should have about 280g of seeds once they are separated. Place the seeds in a food mill or pass them through a sieve to extract the juice. Transfer the juice to a saucepan, adding the sugar. Bring the mixture to a simmer over medium heat, stirring occasionally. Let the sauce cook for 5-6 minutes until it thickens and reaches a syrupy consistency.
Step 9: Serving the Guinea Fowl
Once the guinea fowl is fully cooked, remove it from the oven. Let it rest for a few minutes before slicing it into portions. Serve each portion with a generous drizzle of the pomegranate sauce. The sweetness of the chestnut stuffing pairs beautifully with the tart and slightly sweet pomegranate sauce, creating a perfectly balanced dish.
Nutritional Information (Per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~ 540 kcal |
| Protein | 45g |
| Fat | 30g |
| Carbohydrates | 28g |
| Fiber | 5g |
| Sugar | 15g |
| Sodium | 350mg |
| Cholesterol | 120mg |
This dish makes for a fantastic holiday meal or a special occasion feast. The savory stuffing, rich guinea fowl, and tangy-sweet pomegranate sauce create a truly memorable combination that will impress your guests.
