Pintade - Guinea fowl

This is a typical small midweek market in France, this one is in the town of Evreux.  The main event being on Saturday (usually).  I am always happy with the produce at this one as markets can vary.  There is a small poultry stand which has real farm birds that taste wonderful and I bought a guinea fowl for roasting.  They are like a leaner chicken with a very slight game taste to them.  If you eat at my home, you will think that I am generous with my time as I more often than not take the meat off the bone, but don't be fooled - I want the bones as they make a wonderful stock, these especially !!!

Before and after!!!

I roast guinea fowl a bit differently to chicken as the leg meat needs more cooking.  So as it is stuffed too, it had 2 hours in a low oven (160°C/325°F) - turning it down a bit for the last half hour. 

The stuffing was - one of a cup (125 g) of home-made dried bread crumbs, half a cup of milk (120 ml), one egg beaten, one apple grated, 4 chopped shallots, the liver from the bird cut in cubes, chopped parsley and chives (tablespoon of each), salt and pepper...

And a side of chips/fries cooked in goose fat and sunflower oil (1:4 ratio) with the skins left on (and a bowl each, so no fighting!!) with a green salad, we like this sort of combination for dinner...