Roast Guinea Fowl with Apples and Dried Fruits Recipe

Ingredients:

1 whole guinea fowl
3 medium-sized apples, cored and quartered
1/2 cup dried apricots, chopped
1/2 cup prunes, chopped
1/2 cup dried cranberries
1/2 cup raisins
1/2 cup chicken stock
2 tablespoons olive oil
2 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon rosemary, minced
Salt and pepper to taste

Instructions:

Preheat your oven to 375°F (190°C)
Pat dry the guinea fowl with paper towels and season it generously with salt and pepper both inside and out.
In a small bowl, combine the olive oil, honey, mustard, and rosemary to make the marinade. Brush the marinade all over the guinea fowl, making sure to coat it evenly.
Place the quartered apples, dried apricots, prunes, cranberries, and raisins inside the cavity of the guinea fowl. Truss the bird with cooking twine to keep its shape.
Place the guinea fowl in a roasting pan with the breast side up. Pour the chicken stock into the pan.
Roast the guinea fowl for approximately 1 hour and 45 minutes, basting it with the juices from the pan about every 20 minutes. After 1 hour and 15 minutes, remove the foil, so that the bird can brown up, and continue roasting for another 30-35 minutes until the internal temperature of the thigh registers 165°F (73°C).
After removing the guinea fowl from the oven, let it rest for 10-15 minutes before carving it up. Serve with the fruits and juices from the pan on the side.

Verdict:

This Roast Guinea Fowl with Apples and Dried Fruits recipe is an elegant and delicious dinner option that will impress your guests. The fruity mixture balances out the savory flavor of the bird to create a remarkable melting pot of flavors.

Serving Suggestions:

Pair the Roast Guinea Fowl with Apples and Dried Fruits with a side of asparagus or roasted carrots for a perfect gourmet experience. A glass of Pinot Noir also goes well with this dish.