Roast guinea fowl with celery and grape salad

Roast guinea fowl with celery and grape salad

Nathan Outlaw's Home Kitchen
David Loftus

Poor old guinea fowl, it’s such an ugly looking bird – just as well it tastes good. I’m a big fan of turning roasts into super tasty salads and this is a particular favourite. You can replace the guinea fowl with a good chicken, but give the guinea a go if you come across one. They certainly taste better than they look.


Quantity Ingredient
1 guinea fowl, about 1kg
100g unsalted butter, softened
2 white onions, peeled and halved crossways
1 medium head of celery, halved lengthways
1 garlic bulb, halved crossways
2 tablespoon olive oil
200ml water
sea salt
freshly ground black pepper

For the salad

Quantity Ingredient
1 head celery, stalks destringed and finely sliced, leaves torn and reserved
100ml water
100ml white wine
100ml white wine vinegar
100g caster sugar
1 small focaccia, sliced
200ml olive oil
2 tablespoon chopped flat-leaf parsley
20 seedless green grapes
20 seedless red grapes

To serve

Quantity Ingredient
nutty bread sauce


  1. Preheat your oven to 180°C. Smear the guinea fowl all over with butter and season well with salt and pepper. Place the onions, celery and garlic in a roasting tray and sit the bird on top. Drizzle the olive oil over everything and roast in the oven for 40 minutes.
  2. Meanwhile, for the salad, put half the celery into a bowl. Tip the water, wine, wine vinegar and sugar into a pan, dissolve over a medium heat and bring to the boil. Pour over the celery and cover the surface with cling film to keep it submerged. Let cool.
  3. To make the croûtons, cut the focaccia slices into large pieces. Heat a frying pan over a medium heat and add 100ml olive oil. When hot, fry the bread, turning until golden all over. Drain on kitchen paper and season with salt and pepper. Set aside.
  4. When the guinea fowl is cooked, lift it onto a warmed platter to rest. Pour off any fat from the roasting tray, then place over a medium heat and add the 200ml water, stirring and scraping the tray to deglaze. Let bubble for about 5 minutes, then strain into a bowl and leave to cool slightly.
  5. Drain the pickled celery, saving 6 tbsp of the liquor. Lift the guinea fowl onto a board and take the breasts off the crown, then remove the legs. Carve the breast and lay on a serving dish. Pull off the meat from the legs and any still on the carcass. Place in a bowl and add the raw and pickled celery, parsley, celery leaves, croûtons and grapes. Mix the roasting juices with the saved pickling liquor and remaining 100ml olive oil; use to dress the salad. Arrange next to the breast meat. Serve with the bread sauce.
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