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Pot-roasted guinea fowl with sage, celery and blood orange from The Naked Chef (page 126) by Jamie Oliver

  • sage
  • celery
  • garlic
  • thyme
  • dry white wine
  • blood oranges
  • guinea fowl

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Notes about this recipe

  • wodtke on June 07, 2014

    I didn't much care for this. The bird was a bit overcooked -- not too seriously -- at the time and temp called for. I also found the instruction to keep moistening the pan with splashes of wine as you brown the bird to be more than odd. It's a very early Jamie recipe, and maybe he hadn't quite figured things out. The recipe is online at http://www.foodnetwork.com/recipes/jamie-oliver/pot-roasted-guinea-fowl-with-sage-celery-and-blood-orange-recipe.html

  • Breadcrumbs on March 07, 2011

    p. 126 -This is a wonderful dish. The gravy made from pan juices and stuffing is scrumptious. The blood oranges we so sweet and juicy their delicate flavours infuse the meat w a subtle citrus flavour and the fragrant thyme just added to our overall delight with this dish. Like many of the other JO recipes I’ve tried this month, prep for this one is pretty straightforward Essentially you stuff your hens, brown them and then finish in the oven. Finally, pan gravy is made from the drippings, stuffing and wine. A pan suitable for roasting is heated then olive oil is added so you can cook the hen until golden on all sides. The hen turned a beautiful golden very quickly. In oven, my pan never dried out but I did top up wine as suggested. No additional wine was needed to make gravy.This was a perfect Sunday roast, a winning combination of flavours that come together, with so little effort, to produce a truly wonderful meal. Photos here: http://chowhound.chow.com/topics/769188#6360079

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