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Sticky lemon, soy & honey roast guinea fowl
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2 tbsp rapeseed oil
2 tbsp clear honey
1 tbsp soy sauce
1 tsp ground ginger
3cm piece root ginger, sliced
1 large guinea fowl or free range chicken
1.Mix together the oil, honey, soy sauce and ground ginger with some seasoning. Squeeze out the juice of 1 lemon and cut the squeezed halves into slices. Add to the marinade, then pour over the guinea fowl (or chicken) and leave to marinate in the fridge for at least 15 minutes (ideally for an hour or more if you have the time).
2. Heat the oven to 200°C, gas mark 6. Remove the bird from the marinade. Halve the other lemon, then place it, along with the root ginger, inside the bird, then place it into a deep roasting tin that is a neat fit.
3. Pour over 150ml boiling water and roast in the oven for 15 minutes. Reduce the oven temperature to 180°C, gas mark 4 and continue to cook for a further 45-60 minutes, basting regularly until the bird is cooked through, the skin is golden and the juices run clear when a thigh is pierced with a skewer. Remove from the oven and leave to stand for 10 minutes. Carve and serve with the cooking juices spooned over the meat.
Typical values per serving:
This recipe was first published in January 2018.