Pot-Roasted Guinea Fowl with Sage, Celery and Blood Orange

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Full Recipe

https://www.foodnetwork.com/recipes/jamie-oliver/pot-roasted-guinea-fowl-with-sage-celery-and-blood-orange-recipe-2103163

Author

Jamie Oliver | 2016-11-18

Description

This is a gorgeous recipe. The guinea fowl is cooked slowly in a pot, so it combines braising and roasting. The richness of the butter, used to baste the birds, with sage and garlic, works superbly with the guinea fowl. The fresh and fragrant flavors of the orange, thyme and celery, used to stuff the guinea fowl, steam in the cavity, infusing their flavor into the breast meat.