Description Free Range Guinea Fowl is a whole 1.2kg free-range guinea fowl, oven-ready and ready to roast. Guinea fowl is one of the most flavourful birds available. It has a subtle gamey character that sits between chicken and pheasant. Furthermore, it is leaner than chicken with a firmer, more complex flesh. As a result, it suits a wide range of cooking styles. Furthermore, it delivers far more flavour than a standard roasting chicken of the same size. About Free-Range & Label Rouge Game Birds Free-range and Label Rouge farmed game birds occupy a unique position between domestic poultry and wild game. They are raised with far more space, a natural diet and a longer growing cycle than standard commercial poultry. As a result, the meat develops a flavour and texture that is considerably more complex than a standard chicken or farmed duck. In particular, Label Rouge is the French quality certification for poultry. Furthermore, birds raised to this standard must meet strict criteria for breed, diet and rearing. Furthermore, the slower growth cycle produces a firmer flesh and a more pronounced flavour. However, these birds are still considerably more forgiving to cook than fully wild game. Additionally, they suit a much wider range of cooking techniques and flavour pairings. The free-range and Label Rouge birds here come from producers who prioritise welfare and flavour. As a result, quality above yield is the guiding principle throughout. As a result, these are birds of genuine quality — not simply a premium-priced version of the ordinary. In particular, guinea fowl has a subtly gamey character that makes it one of the most versatile and interesting birds to cook. Furthermore, quail — despite its small size — delivers an intensity of flavour that belies its delicate appearance. Moreover, both birds reward simple, confident cooking. Season generously, cook with care and let the quality of the bird do the rest. How to Cook & Serve To get the very best from Free Range Guinea Fowl: Season generously inside and out with sea salt and pepper. Additionally, push softened butter under the skin before roasting. Roast at 200°C for approximately 55 to 65 minutes — guinea fowl is leaner than chicken so watch carefully. However, barding with streaky bacon or covering the breast with butter-soaked muslin helps prevent drying out. Rest for 10 to 15 minutes before carving — the legs benefit from a little longer cooking than the breast. Perfect Pairings Free Range Guinea Fowl pairs beautifully with: A classic French-style sauce of white wine, cream and tarragon Roasted root vegetables, lentils or braised Puy lentils with bacon A white Burgundy, Viognier or a light Pinot Noir alongside Wild mushrooms sautéed in butter with garlic and fresh thyme Storage: Keep refrigerated and use by the date shown. Remove from packaging and bring to room temperature for 30 minutes before cooking. These birds also freeze well — freeze on the day of delivery for best results. Furthermore, defrost thoroughly in the fridge overnight before use. Delivered fresh and oven-ready. However you cook it, Free Range Guinea Fowl brings a depth of flavour to the table. Moreover, it is a genuinely exceptional bird that rewards confident cooking. Moreover, taking the time to cook game well is one of the great pleasures of the kitchen.
