Guinea fowl
information
Traditionally a game bird but now domesticated and available all year round, the guinea fowl has a flavour between that of chicken and pheasant.
Guinea fowl recipes
Originally a game bird, but now domesticated and available all year round, guinea fowl has a flavour somewhere between chicken and pheasant.
guinea fowl = guinea hen = pintade = faraona = African pheasant Pronunciation: GHIN-ee Notes: This small bird is very lean and tastes like a pheasant. It's very lean, so bard it before roasting, or marinate it before putting it on the grill.
Guinea fowl:
A relative to the chicken and partridge, the female (hen) makes better eating than the male. The taste has been described as "pleasantly gamey." Guinea fowl were raised and eaten by the Greeks and Romans.
Guinentos: ...
Guinea Fowl or Guinea Hen. A game bird in the same family as quail, pheasant, grouse and turkey.
Spitted fowl are rotated by a handcrank and basted with a long-handled spoon in this illustration from the Romance of Alexander, Bruges, 1338-44 (Bodleian Library) ...
Guinea hen/fowl: A bird related to the pheasant. It is slaughtered at about 6 months of age and weighs three-quarters to I and a half pounds (350 to 700 grams). Its tender meat is suitable to most techniques.
meat, fish, fowl, fruit, or vegetables baked with a crust of pastry, or pastry shells filled with custard or pudding.
GALLINA - Fowl.
GAMBERETTI - Shrimp. There are many varieties of shrimp in the waters around Italy, including gambaretti, small pink shrimp, gamberelli, larger shrimp most often used in fritto misto or mixed fry, and larger still are gamberi.
pintade: guinea fowl
pintadeau: young guinea fowl
pipérade: basque dish of peppers, onions, tomatoes, and often scrambled eggs ...
The breast of a fowl (usually boned).
Sweat
To cook foods over gentle heat, usually covered or partly covered, until they release their moisture.
faraonaGuinea Fowl or Hen. This bird is very popular in Italy and is prepared as you would prepare chicken. They are often pot roasted, or cooked in a casserole with wild mushrooms and other seasonings.
classical French cuisine; wine vinegar is reduced with shallots and tarragon, then cooled egg yolks and butter are beaten in and the mixture is strained and finished with chopped tarragon and perhaps chervil; served primarily with grilled meat, fowl, ...
pintade: Guinea fowl (e.g., pintade farcie, stuffed Guinea fowl), Numida meleagris
pipérades: Basque-influenced dishes, containing green peppers and tomatoes, cooked in olive oil
pissaladiére: Provençal onion, olive and anchovy tarte ...
To tie fat around lean meats or fowl to keep them from drying out during roasting. The fat bastes the meat while it cooks, keeping it moist and adding flavor. The fat is removed a few minutes before the meat is finished, allowing the meat to brown.
Fricassee: To cook by braising; usually applied to fowl, rabbit or veal cut into pieces.
Garnish: To decorate with colorful and contrasting food.
And, indeed, poultry and wild fowl have been associated with holiday feasts in Ireland for many centuries, although we have not found a specific reference to a traditional St. Patrick's Day poultry dinner.
In individual cases, pesco vegetarians may be willing to eat fowl as well. Some members of the vegetarian community scathingly refer to pesco vegetarians as 'pseudo vegetarians,' arguing that fish are living animals.
Anything alive and anything fresh can be used for Kinilaw cuisine (crustaceans, fish, meat, vegetables, fruit, flowers, insects, fowl, and snakes; food as rare and unusual as balatan (sea cucumber), lima lima (spider conch), kohol (river snail), ...
For Rapee Pie you will need 5-pound fowl cut up, salt, finely diced salt pork, medium onions, medium carrot, medium potatoes, and celery stalk to make this pie blender recipe.
american, bake, blender, main, mexican, party, pie, pork, rapee, vegetable ...
To cook by braising; usually applied to fowl or rabbit.
FRY:
To cook in hot fat.
Traditionally a game bird but now domesticated and available all year round, the guinea fowl has a flavour between that of chicken and pheasant.
to roast or broil whole, as a hog, fowl, etc. Usually done on a revolving frame over coals or upright in front of coals. To cook thin slices of meat in a highly seasoned vinegar sauce.
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Mustard Seed's hot and spicy flavor enhances meats, fish, fowl, sauces, and salad dressings. Whole Mustard Seed may be used in pickling or in boiling vegetables such as cabbage or sauerkraut.
To split food (meat, fish, fowl) down the center, cutting almost, but not completely through. The two halves are then opened flat to resemble a butterfly.
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Caper ...
Gizzard - part of the alimentary canal of fowl, whose function is to "grind" food, sometimes with pebbles swallowed for this purpose.
Glacé - to glaze with sugar syrup; also, to serve iced.
Giblets are the edible offal of a fowl, typically including the heart, gizzard, liver and other visceral organs.
Butterfly - To split food (meat, fish, fowl) down the center, cutting almost, but not completely through. The two halves are then opened flat to resemble a butterfly.
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It may be used to flavour pulse dishes, rice dishes, or as an ingredient in sauces and side dishes for pork, fowl and fish.
"With the increasing popularity of rotisserie chicken at the grocery store I thought I would try to use this fowl in soup. Easy chicken noodle soup originally made in 12 quart roaster oven. Can be easily made in smaller quantities."
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Gallina - [Italian and Spanish] chicken; hen; fowl.
Gandules - [Spanish] pigeon peas.
Gans - [German] goose ...
rennet: A substance prepared from the inner membrane of a calf's (pig's, hare's or fowl's) stomach; used for coagulating milk
riboflavin: Part of vitamin B, also known as B2; found in yeast, liver, eggs and cheese ...
An 18lb turkey is stuffed with a goose, duck, mallard, guinea fowl, chicken, pheasant, partridge, pigeon and woodcock.
bard To tie some type of fat (bacon or fatback) around what you are cooking to prevent it from drying out while roasting. Often used with fowl or extremely lean meats, barding bastes the meat while it is cooking, thus keeping it moist.
A method of splitting and flattening a whole, small bird so it can be cooked quickly. Birds such as poussin, guinea fowl or pheasant can be spatchcocked.
Waitrose
Useful information ...
Pluck - The process of removing the feathers from a fowl or game bird, the term is also used in reference to the collective heart, spleen, liver, and lungs of a slaughtered animal.
SINGE : To scorch something. Usually done to remove the last pesky pinfeathers of fowl being readied for cooking.
It also became one of the large courtyard fowl animals in Lombardy. With Italy being one of the largest producers of chestnuts, it was expedient to put the two together in another happy marriage of New and Old World.
If it is your first time deboning a fowl, it is advisable to practice first on the chicken rather than the turkey. Both the chicken and duck will be stuffed inside the turkey and need not be kept "perfectly" intact.
glaze: (to apply a thin layer of syrup, jelly, aspic, or to cover braised meat or fowl with melted fruit jelly and putting it uncovered in a very hot (500°F.) oven briefly just before serving.
COUSCOUS, or Kous-Kous (an Arabic word derived from kaskasa, to pound), a dish common among the inhabitants of North Africa, made of flour rubbed together and steamed over a stew of mutton, fowl, &c., with which it is eaten.
Shechita - the Torah prescribed manner of slaughtering an animal or fowl for consumption.
Shochet - one who is specially trained to slaughter kosher meat and poultry according to the Jewish tradition.
roast on a revolving spit; süt kebabi is meat parboiled in milk, then skewered and roasted; kushbashi kebabi is another skewered and roasted kebab; koyun kebabi is a whole lamb roasted in a covered pit; kabarma kebabi is a grilled spatchcocked fowl ...
Typical of smaller wild fowl, the meat is lean so it will be best prepared with moist heat or by barding, which consists of securing strips of fat or bacon around the meat to prevent it from drying out when it is cooked.
liquid, which is reheated until fairly thick in consistency. The soup generally will have a filler such as rice added and is thinner in consistency than the sauce. The sauce makes a very tasty light textured addition to meals with fish and fowl.
 See also: Cooking, Chicken, Fish, Vegetable, Roast
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