Pot-roast guinea fowl with cabbage & bacon

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• Liz

  22 February 2011

  Liz rated and commented on this recipe

  

  I made this with a chicken rather than a guinea fowl, and curly kale rather than savoy cabbage. Really tasty with plenty leftover. I will make it again but I think next time the addition of some garlic and black pepper wouldn't go amiss. The leftover liquid makes a fab soup base!

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• Anne

  11 April 2011

  Anne rated and commented on this recipe

  

  Delicious. Will make it again.

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http://www.bbcgoodfood.com/recipes/1128648/

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Ingredients

• large knob unsalted butter
• 1 guinea fowl , about 1.2kg/2lb 12oz
• 100g smoked lardons or chopped bacon
• 1 celery stalk, thickly sliced
• 1 carrot , thickly sliced
• 1 onion , thinly sliced
• 1 small Savoy cabbage , shredded into 3cm thick ribbons
• 10 juniper berries
• 1 glass dry white wine
• 300ml hot chicken stock

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Difficulty and servings

Serves 2 with leftovers

Preparation and cooking times

Prep 10 mins

Cook 1 hr 30 mins

Ingredients

• large knob unsalted butter
• 1 guinea fowl , about 1.2kg/2lb 12oz
• 100g smoked lardons or chopped bacon
• 1 celery stalk, thickly sliced
• 1 carrot , thickly sliced
• 1 onion , thinly sliced
• 1 small Savoy cabbage , shredded into 3cm thick ribbons
• 10 juniper berries
• 1 glass dry white wine
• 300ml hot chicken stock

PER SERVING

1011 kcalories, protein 111g, carbohydrate 24g, fat 48 g, saturated fat 20g, fibre 12g, sugar 22g, salt 2.61 g

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