Raised on corn, soy and wheat, guinea fowl has succulent meat that is a cross between chicken and turkey. Compared to other game birds, which are usually very lean, guinea fowl has fifty-fifty meat to bone ratio and fifty percent less fat than chicken. Unlike turkey meat, which can be a bit bland, guinea fowl meat has an exceptionally rich flavor and a lusciously tender texture. One bird is typically enough to serve one person, although larger guinea hens can feed two people.

1. Guinea Fowl with Armagnac
Raised on corn, soy and wheat, guinea fowl has succulent meat that is a cross
between chicken and turkey. Compared to other game birds, which are usually
very lean, guinea fowl has fifty-fifty meat to bone ratio and fifty percent less fat than chicken. Unlike
turkey meat, which can be a bit bland, guinea fowl meat has an exceptionally rich flavor and a
lusciously tender texture. One bird is typically enough to serve one person, although larger guinea
hens can feed two people.
Ingredients
0.55 lbs. white grapes
Armagnac brandy
1 guinea fowl
salt, pepper
butter
1. Peel the white grapes and let them marinate in the Armagnac for a couple of hours (or
overnight).
2. Stuff the guinea fowl with the Armagnac soaked grapes.
3. Salt, pepper, and butter the guinea fowl skin.
4. Roast it in a 350 degree F. oven for 1 hour, basting regularly with butter.
5. Remove the Armagnac grapes from the guinea fowl. Serve with rice and poached pears.