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#1
03-01-2007, 01:03 PM
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 guinea fowl Has anyone got any experience working with guinea fowl? Looking for tips or ideas for cooking. And are there any tips for butchering a whole bird? Or should I just treat it like any other poultry or game bird? Any interesting and different cuts would also be appreciated. Feel free to toss me some links if anyone has some good ones. Thanks a bunch!      |
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#2
03-01-2007, 02:35 PM
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| Guinea hen is soooooo tasty and underused imo. I've butchered it like any other poultry. I love it pan-roasted best to get that crispy skin. It goes with nearly every veg preparation I think because its flavor is not super strong in any way. |
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